Grilled Marinated Boneless Leg of Lamb

This is the delicious recipe to which I referred in my post, "How to be an O.R. Nurse." If you don't feel like going through the whole O.R. simulation exercise to make this, it is completely okay. I recommend marinating it the full 5 days because, unlike Cecil B. deMille's Ten Commandments, it gets better with age. We had this on Easter Sunday while watching the Live Broadcast of Jesus Christ Superstar on NBC and I think it was much tastier than if we had been watching The Ten Commandments for the 17th time.

1 (6 pound) leg of lamb, boned and butterflied

2 cloves garlic, minced

1 tablespoon cracked peppercorns

1 1/2 teaspoons finely shredded lemon peel

1/2 cup olive oil

4 teaspoons Dijon-style mustard

1/2 cup snipped fresh mint or 2 tablespoons dried mint flakes

1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed

Remove excess fat and thin fat covering from surface of lamb. Pound the meat to an even thickness, about 1 1/2 inches. Place lamb in large plastic bag. Place in a shallow roasting pan. Combine remaining ingredients; pour over lamb. Secure bag. Marinate lamb for 2 to 5 days in refrigerator, turning occasionally.

In a covered grill arrange medium hot briquettes around drip pan. Drain meat, reserving marinade Put two skewers diagonally through meat to keep flat while grilling. Insert meat thermometer in thickest part of meat. Place lamb on grill rack over drip pan; cover grill and cook for 35 to 40 minutes or until thermometer registers 140 degrees Fahrenheit for rare. (Grill 45 minutes for medium doneness, 160 F). Remove meat; let stand, covered, for 15 minutes. Slice meat thinly to serve.