This FODMAP IT!™ Grilled Butterflied Leg of Lamb with Mint Salsa Verde is perfect when you need to feed a crowd and want to get the grill going!
For the Marinade: Either the morning of the evening that you plan to cook the lamb (preferable) or the night before, whisk the red wine, Garlic-Infused Oil and raspberry vinegar together in a large bowl (large enough to hold the lamb). Whisk in the scallions and season to taste with salt and pepper. Add the lamb. Refrigerate for at least 6 hours or for the overnight and day duration, turning the lamb often to marinate evenly.