- 1 cup dry red wine
- 3/4 cup balsamic vinegar
- 1 clove garlic, chopped
- 1 tablespoon chopped fresh mint
- 3 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon salt, plus more to taste
- Butterflied leg of lamb, (4 to 5 pounds)
- Freshly ground black pepper
- In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine.
- Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat, turning to coat. Cover, and refrigerate for 4 to 6 hours.
- Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot.
- Remove lamb from marinade; pat dry. Place lamb on hottest part of grill; sear for 5 minutes per side. Move lamb to the cooler part of the grill, and cook for 10 minutes. Turn over; cover grill. For medium-rare, cook until an instant-read thermometer registers 140 degrees. 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve.