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| 1/4 cup olive oil |
| 1/4 cup lemon juice |
| 2 tbsp fresh mint, picked and chopped |
| 2 tbsp fresh oregano, picked and chopped |
| 2 tbsp cracked black pepper |
| 4 tsp garlic, minced |
| coarse sea salt to taste |
| garlic mashed potatoes (optional) |
| Dijon mustard |
- Have your butcher bone out, trim, and butterfly the leg of lamb.
- In a bowl, combine all the marinade ingredients. Brush the marinade over the leg of lamb and marinate for at least 30 minutes or refrigerate overnight.
- Bring lamb to room temperature before cooking, for about half an hour.
- Preheat oven broiler or barbecue.
- Grill over hot coals on the barbecue or broil in oven for 20 minutes on each side, basting frequently with marinade until the internal temperature is 140 degrees for medium rare. Let rest for at least 10 minutes (this will make the meat tender and juicier). Season with salt to taste.
- Serve with garlic mashed potatoes and Dijon mustard.
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