1 c. dry red wine
3/4 c. soy sauce
4 lg. cloves garlic, crushed
1/2 c. chopped fresh mint (try a splash or peppermint extract if you don't have mint)
2 tbsp. slightly bruised fresh rosemary or 1 tbsp. dried
1 tbsp. coarse ground black pepper
1 butterflied leg of lamb, about 4-5 lbs.

1. Combine the wine, soy sauce, garlic, mint, rosemary and pepper and pour over the lamb in a non-corrodible shallow baking pan. Refrigerate, covered 6 hours, turning the lamb frequently.

2. Prepare hot coals for grilling. For oven, set at 350 degrees, cook for 1 hour until done.

3. Drain the meat but reserve the marinade. Grill the lamb 4" above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes of grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes and a green salad. 8 portions.