6 lb. leg of lamb butterflied, with fat removed
1 c. chopped fresh mint
1/4 c. lemon juice
1/2 c. vermouth
1/2 c. olive oil
1 onion, sliced thin
Butter
Juice of one lemon

Blend together mint, 1/4 cup lemon juice, vermouth, olive oil and onion to make marinade. Cover and marinate lamb overnight in refrigerator. Broil lamb on grill, 20 minutes, each side. Pour melted butter and juice of one lemon over meat before serving.

Have butcher butterfly lamb by opening and removing bone. Try to remove as much fat as possible.