5-6 lb. leg of lamb, boned, butterflied and trimmed
1/2 c. soy sauce
1/2 c. merlot
1/2 c. dry white wine
4-8 cloves crushed and chopped garlic
1/2 c. chopped fresh oregano (or 2 tbsp. dried)
2 tbsp. coarsely chopped fresh rosemary (or 1 tbsp. dried)
1 tbsp. coarse-ground black pepper
Herb Mint Sauce (see recipe in Sauce section)

Divide the lamb and place in two heavy-duty ziploc bags (the lamb will pull apart naturally in sections). In a large mixing bowl combine all ingredients except lamb and Herb Mint Sauce. Blend and pour combined ingredients over lamb. Seal the bags and shake gently to allow marinade to coat lamb completely. Refrigerate at least 6 hours or up to 1 day, turning bags several times. Grill the lamb over medium heat to desired doneness (medium rare is delicious with good lamb!). After removing lamb from grill, let it rest and cool a bit so that its inner juices can thicken and not all be lost when it is sliced. Slice and plate the lamb, drizzling the Herb Mint Sauce over it or serving it on the side. Enjoy with garlic mashed potatoes or roasted potatoes or wild rice.