Instructions Thread 2 long metal skewers through butterflied lamb leg to secure and facilitate turning roast. Place on grid over medium coals (4-second hold) and broil to desired degree of doneness; 140 degrees F. for rare; 160 degrees F. for medium; and 170 degrees F. for well done. Allow 40 to 60

1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even. 2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir

Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently. Prepare hot coals for grilling. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals

Put Lamb, fat side down, in a shallow pan. In a small bowl, mix Garlic, Oil, Vinegar, Onion, Mustard, Herbs & Seasonings. Pour over Lamb. Cover pan and refrigerate overnight, turning meat at least once. Take Lamb from fridge 1 hour before cooking. Put meat and marinade in broiler pan. Broil 4

Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

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