Herbed Butter-flied Leg of Lamb

Herbed Butter-flied Leg of Lamb    1 cup Dry red wine  3/4 cup Balsamic vinegar  1 Garlic clove; chopped  1 tablespoon Chopped fresh mint  3 tablespoons Chopped fresh thyme  2 tablespoons Chopped flat-leaf parsley  1 teaspoon Salt; or to taste  1 Butterflied leg of lamb  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 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 5 minutes per side. Move lamb to the cooler part of the grill, and cook 10 minutes. Turn over; cover grill. For medium rare, cook until an instant-read thermometer registers 140ºF. 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve. Serves 6.