4 to 5 lb. butterflied leg of lamb
3/4 c. soy sauce
4 lg. cloves garlic, crushed
1/4 c. chopped fresh mint
2 tbsp. fresh rosemary or 1 tbsp. dried
1 tbsp. ground black pepper
1 c. dry red wine

Combine the wine, soy sauce, garlic, mint, rosemary and pepper and pour over lamb in a glass baking dish. Refrigerate covered 6 hours, turning the lamb frequently. Prepare hot coals for grilling. Drain the meat but keep the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes. Cut into very thin slices. Serves 8.