1 (3 or 4 lb.) butterflied leg of lamb
1/2 c. oil
1/2 c. wine vinegar
1/2 chopped clove of garlic
1 tsp. chopped dehydrated mint flakes
1/2 tsp. dried orange peel
1/2 tsp. salt
1/4 tsp. pepper

Mix together all ingredients except lamb. Marinate lamb in this mixture overnight in covered dish. Grill 4" from charcoal for 1 hour, basting occasionally.