Ingredients

• 1 cup dry red wine
• 3/4 cup balsamic vinegar
• 1 clove garlic, chopped
• 3 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon salt
• 1 (4 to 5-pound) butterflied leg of lamb
• Coarse salt and freshly ground pepper

Instructions

1. In a small bowl, combine the wine, vinegar, garlic, thyme, parsley, mint, and salt. Season both sides of the lamb with salt and pepper. Place the lamb in a shallow baking dish. Pour the marinade over the meat, turn to coat, cover and refrigerate 4 to 6 hours.
2. Prepare a charcoal or gas grill for grilling, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil spray. The coals should be hot.
3. Remove the lamb from the marinade, and pat dry. Place the lamb on the prepared grill. Sear over hot coals for about 5 minutes on each side. Move the lamb to the cooler part of the grill and cook for 10 minutes. Turn the meat over, cover the grill and cook for 10 to 15 minutes longer for medium-rare meat (about 140 degrees F), or until cooked to desired doneness. Let the lamb rest for about 10 minutes before slicing.