Ingredients
1 cup Red Wine
3/4 cup soy sauce
4 lge garlic cloves, crushed
1/2 cup chopped fresh mint
2 tbs fresh rosemary or 1 tbs dried
1 tbs black pepper coarsely ground
1 butterflied leg of lamb, 4-5 lbs
2 tbs Hot sauce (optional but I add)
Preparation
Combine all ingredients and pour over lamb Refrigerate 6 hours turning frequently Drain the meat retain marinade. Grill over hot coals 20 min. per side, baste with marinade frequently. Check for doneness after 30m min frequently. Slice into thin slices to serve
