Ingredients
| 1/4 Cup |
white vinegar |
| 1 Can |
beer |
| 1/4 Cup |
olive oil |
| 4 |
large cloves garlic, chopped |
| 2 |
bay leaves |
| 1 Tablespoon |
crushed rosemary |
| 1 Teaspoon |
oregano |
| 1/4 Cup |
mint leaves, chopped |
| 1 Tablespoon |
coarse ground black pepper |
| 1 |
5-6 pound leg of lamb, bone in or butterflied |
Instructions
Mix together vinegar, beer, olive oil, garlic and bay leaves. Lay lamb in large shallow glass baking dish. Reserve a small amount of marinade for basting and pour remaining marinade over the lamb. Mix together the remaining spices. Sprinkle a generous amount on the lamb and rub into the meat, reserving some of the mixture for later. Cover and refrigerate for 6 to 8 hours. Turn meat occasionally and rub in remaining spice mixture. (Add another can of beer or water to the marinade for more volume, if desired.) Grill lamb on low on a gas grill or with indirect heat method using charcoal. Place lamb on grill (fat-side-up) and cook for about 40 minutes, basting frequently with reserved marinade and turning at least once. Check for doneness using a meat thermometer after 30 minutes of cooking. Continue checking every few minutes. Do not overcook; medium-rare to medium is best for tenderness and juiciness. Carve into thin slices, cutting against the grain. Serve immediately with mint jelly or relish.
