1 to 2 tbsp. minced garlic
1 tbsp. salt
3 tbsp. curry
2 tbsp. mint leaves
1/2 tbsp. rosemary
1 tsp. lemon pepper
1 butterflied leg of lamb, boned
1 bottle Chardonnay dry white wine

Trim fat off lamb. Mix together all but the wine and lamb. Rub paste mixture all over lamb. Set lamb in pan and pour wine over. Cover and marinate 4 or more hours (overnight is best). Barbeque the lamb, using marinade to baste with, until done.