Ingredients

• 1 1/2 cups dry red wine
• 6 tablespoons balsamic vinegar
• 6 tablespoons olive oil
• 6 tablespoons chopped fresh mint
• 6 large garlic cloves, pressed
• 1 1/2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 6 1/2-pound leg of lamb, butterflied (about 5 pounds butterflied)
• Nonstick vegetable oil spray
• 2 heads of curly endive, quartered lengthwise through core with some core left intact
• 3 hearts of romaine, halved lengthwise through core with some core left intact

Instructions

1. Whisk first 9 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour 1 1/2 cups marinade over, turning to coat. Cover. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and romaine; cover and chill.
2. Spray grill with vegetable oil spray. Prepare barbecue (medium heat). Remove lamb from marinade, reserving marinade in dish. Grill until thermometer inserted into thickest part registers 125°F for medium-rare, basting often with reserved marinade and turning occasionally, about 30 minutes. Let stand 10 minutes.
3. Brush endive and romaine with marinade from bowl; sprinkle with salt and pepper. Grill until wilted, 8 minutes. Slice lamb; serve with endive and romaine.