Marinade

1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 T. fresh rosemary, or 1 T. dried
1 T. coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)

Marinade overnight – drain and BBQ or Roast till cooked