Main Ingredients:

6 pound leg of lamb, boned and butterflied
1 teaspoon coarsely cracked black pepper
4 cloves garlic, sliced
2 tablespoons vinegar
1/2 cup red wine
1/2 cup olive oil
2 bay leaves
1/2 teaspoon dried thyme
2 teaspoons salt

Cooking Preparation of the Recipe:

Spread lamb flat in glass or enamel container.
Sprinkle with pepper and garlic.
Add remaining ingredients and marinate in refrigerator for 24 hours before cooking.
Remove meat from marinade and cook over very hot coals for 6 minutes each side.
Meat should be well browned and crusty.
Spread out coals to reduce intensity of heat and continue cooking 6 - 7 minutes longer each side, or a total of 25 minutes.
Slice as you would a steak.

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