Ingredients:
1/4 cup fresh mint, chopped
1 Tbsp. whole grain mustard
1 Tbsp. freshly ground pepper
1/4 cup apple cider vinegar
1/2 cup olive oil
1 leg of lamb, butterflied

Directions:
Combine the mint, mustard, pepper and vinegar in a bowl. Whisk in olive oil. Lay the meat out on your work surface, boned surface up. There will be two large lobes of meat. Slash these lobes in 2 places, making long cuts about 1 1/2 inches deep. Then push long skewers through the wide sides of meat. One through the top third and the other through the bottom third. Brush the entire surface of the lamb with the marinade and let marinate for 4 hours or overnight. When the coals of the barbecue are medium hot, grill the lamb for about 25 minutes turning the meat and basting with the marinade every 5 minutes. Let rest for 10 minutes before serving.