Grilled Succulent Lemony Leg O' Lamb

Grilled Succulent Lemony Leg O' Lamb 1 leg of lamb 5 1/2 - 6 pounds, boned and butterflied 6 - 8 cloves of garlic, chopped or minced 2 tablespoons dried oregano 1 tablespoon dried rosemary Sea salt and freshly ground black pepper 3/4 cup rich red wine 1/2 cup freshly squeezed lemon juice 1/2 cup olive oil Early in the day, place lamb in a glass bowl or dish. Mix together all marinade ingredients and pour over lamb. Turn lamb to coat everywhere. Marinate the lamb covered in the refrigerator, turning 3 or 4 times, for 4-12 hours. For charcoal barbecue use direct heat. For gas use direct/medium heat. Remove meat from marinade and place on cooking grate. Grill 30-40 minutes, turning once halfway through cooking time. Check for doneness towards the end of this cooking time, as cooking time will vary depending on thickness of meat. Let rest for 10 minutes and then carve into thin slices. Serve at once with mint sauce. Serves 8.