1x 3 lb. boned, butterflied leg of lamb
2 cloves garlic, minced
1/4 c. olive oil
1 T. Dijon mustard
1 tsp. chili powder
1 tsp. chipotle powder
2 T. red-wine vinegar
1 T. tomato paste
3 T. maple syrup
2 T. chopped fresh oregano or rosemary (or a combo)
freshly ground pepper to taste
coarse sea salt to taste
1 c. fresh mint leaves to garnish

Trim the excess fat from the lamb. Combine the remaining ingredients except the salt and mint leaves. Coat the lamb thoroughly with the marinade and leave it for an hour or so at room temperature, or refrigerate overnight. Bring lamb to room temperature. Pre-heat coals for broiler. Season the lamb to taste with salt and cook until done, preferably medium rare, with a charred crust, 20-30 minutes per pound. While it is cooking, spread a carpet of mint leaves on a warm serving platter. Slice the lamb and arrange slices on top.