1 boneless leg of lamb (6 lbs.)
1/2 c. olive oil or vegetable oil
1/2 c. chopped fresh mint or 2 tbsp. dried mint, crushed
2 cloves garlic, minced
4 tsp. Dijon style mustard
1 tbsp. black pepper corns, crushed
1 tbsp. chopped fresh rosemary or 1 tsp. dried crushed rosemary
1 1/2 tsp. finely shredded lemon peel

Remove excess fat. Trim fat covering from surface of lamb. With mallet pound to even thickness of about 1 1/2 inches. Place lamb in large plastic bag. Place bag in shallow roasting pan. In small bowl combine all ingredients; pour over lamb in bag. Close bag and refrigerate 2 to 5 days, turning bag daily to move marinade around lamb. Place lamb on medium hot barbecue with two skewers through meat to keep it flat. Cover grill and cook to 145 degrees for rare (35 to 40 minutes) or 160 degrees for medium (45 minutes). Remove, let stand 15 minutes while covered and carve.