Ma Ugly's Leg of Lamb

1 5-7 lb. leg of lamb butterflied
1 cup Italian Salad dressing
1 cup red wine
6-10 cloves garlic (whole)
kosher saltfresh cracked black pepper
garlic powder
fresh rosemary

If your butcher hasn't done so, butterfly the leg of lamb. Prick the meat with a small knife and insert whole cloves of garlic (there is no such thing as too much garlic!) and a few fresh rosemary leaves. Rub the outside of the meat with a generous amount of kosher salt (never use iodized salt!), FRESH cracked black pepper, garlic powder, and rosemary leaves. Place in bowl or cooking dish (anything but aluminum) and cover with a mixture of Italian sald dressing and red wine. refrigerate and allow to marinate in mixture overnight.

Before starting BBQ remove meat from refigerator, allowing it to come to room temperature. BBQ over low to medium low covered fire being careful not to let it burn. You can also place some soaked rosemary sprigs on the fire to add some flavored smoke. Baste often with leftover marinate. Cooking time will depend on thickness of the meat, usually 1 to 2 hours.

Mint Sauce You gotta have mint sauce with lamb!

Amount	Ingredient	Preparation Method
1 cup	mint leaves	finely chopped
	boiling water
2 TBS	sugar
4 TBS	white wine vinegar	(rice vinegar works also)

Chop mint very fine, place in gravy boat or small bowl. Add just enough boiling water to cover the mint. Allow to steep for about 20 minutes then add sugar & vinegar. Gently heat if sugar does not go into solution - do not boil!