1 leg of lamb, butterflied
1 1/4 c. chopped mint, fresh or dried
2 tbsp. mustard
Juice of 1 lg. onion
Pepper
1/4 lb. plus 1 tbsp. butter
2 tbsp. grated onion
1 clove garlic, minced

Cut slits across both sides of lamb and fill with mint. Rub with mustard, onion juice and pepper. Let stand 2 hours or more.

Make basting sauce by sauteing grated onion and garlic in 1 tablespoon butter. Add 3/4 cup mint and 1/4 pound butter. Broil lamb over charcoal about 50 minutes, turning every 10 minutes. Salt halfway through and baste with mint and butter at each turning. A family favorite every Easter.