Ask the butcher to butterfly the lamb.

　　

Ingredients

Makes 6 servings

　　1 1/2 cups dry red wine

　　6 tablespoons balsamic vinegar

　　6 tablespoons olive oil

　　6 tablespoons chopped fresh mint

　　6 large garlic cloves, pressed

　　1 1/2 tablespoons chopped fresh rosemary

　　1 tablespoon chopped fresh oregano

　　1 1/2 teaspoons salt

　　1 teaspoon ground black pepper

　　1 6 1/2-pound leg of lamb, butterflied (about 5 pounds butterflied)

　　Nonstick vegetable oil spray

　　2 heads of curly endive, quartered lengthwise through core with some core left intact

　　3 hearts of romaine, halved lengthwise through core with some core left intact

　　

Step 1

Whisk first 9 ingredients in medium bowl. Place lamb in 15x10x2-inch glass baking dish. Pour 1 1/2 cups marinade over, turning to coat. Cover. Chill 4 to 6 hours, turning occasionally. Reserve remaining marinade for endive and romaine; cover and chill.

　　

Step 2

Spray grill with vegetable oil spray. Prepare barbecue (medium heat). Remove lamb from marinade, reserving marinade in dish. Grill until thermometer inserted into thickest part registers 125°F for medium-rare, basting often with reserved marinade and turning occasionally, about 30 minutes. Let stand 10 minutes.

　　

Step 3

Brush endive and romaine with marinade from bowl; sprinkle with salt and pepper. Grill until wilted, 8 minutes. Slice lamb; serve with endive and romaine.