In a blender or food processor mix the fresh mint, mint sauce, mustard (I use a big soup spoon of honey dijon mustard), grated onion plus juice, and a splash of wine. Blend well.
Lay the leg of lamb in a baking dish and pour the above marinade over it, coating both sides. Cover with plastic wrap and refrigerate. Marinate at least 3 hours or overnight, turning several times.
Prepare charcoal grill. Preheat oven to 450 degrees.
Remove lamb from marinade; discard marinade. Sprinkle lamb with freshly ground pepper.
Place in blender or food processor melted butter, garlic, grated onion, second handful of fresh mint, and another splash of red wine. Using pastry brush coat lamb with mixture and place in baking dish.
Place lamb in oven uncovered, immediately reduce temperature to 325 degrees, and bake for about 30 minutes.
Transfer lamb from oven to grill; cook for 15 minutes or so. I believe properly prepared lamb’s full flavor is attained when cooked just until it has a bright pink center. The final grilling seals in the flavor and adds a delectable outer crust.
Serve on a platter with dressed baby vegetables.
Brad & Elaine Boland raise Suffolk and Dorset cross, and Columbia and Merino cross sheep as well as poultry on their farm Fields of Athenry, 38082 Snickersville Turnpike, Purcellville, Virginia 20132; 540-687-3936.