Pats Grilled Leg of Lamb with Mint Vinaigrette

• One 7-pound leg of lamb, bone-in, trimmed of excess fat (you can have your butcher do this for you)
• 1/2 cup buttermilk
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil, plus more for the grill
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary leaves
• Juice of 1 lemon
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 recipe mint vinaigrette (recipe follows)
• 1 small shallot, minced
• 1/3 cup finely chopped fresh mint
• 1/4 cup rice-wine vinegar
• Juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon crushed red-pepper flakes
• Kosher salt and freshly ground black pepper
• (makes about 1 1/4 cups)

1. Place the lamb in a large ceramic baking dish or roasting pan.
2. Combine the buttermilk, mustard, olive oil, garlic, rosemary, lemon juice, and salt and pepper in a small bowl.
3. Rub the mixture all over the lamb, cover with plastic wrap, and place in the fridge.
4. Let marinate for 12 hours or overnight.
5. Remove the lamb from the fridge to allow it to come up to room temperature.
6. Rub the grill grates with an oil-coated paper towel.
7. Heat your grill to medium-high, using charcoal or gas.
8. Place the lamb on the grill away from the flame (using indirect heat).
9. Grill, covered, turning periodically, for 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the lamb (without touching bone) reads 135 degrees F.
10. Remove the lamb from the grill, and loosely cover with foil.
11. Allow to rest for 20 minutes before carving.
12. Carve by holding the lamb up vertically by the bone and slicing down, across the grain, into thin slices.
13. Spread slices on a platter, and drizzle with the mint vinaigrette.
14. Whisk together the shallot, mint, vinegar, and lemon juice in a small bowl.
15. Whisk in the olive oil, and season with red-pepper flakes, salt, and pepper.

lamb, buttermilk, dijon mustard, olive oil, garlic, rosemary, lemon, kosher salt, freshly ground black pepper, mint vinaigrette, shallot, fresh mint, ricewine vinegar, lemon, extravirgin olive oil, redpepper, kosher salt

Taken from www.epicurious.com/recipes/food/views/pat-s-grilled-leg-of-lamb-with-mint-vinaigrette-384008 (may not work)