Place lamb in a large shallow dish, fat-side down. Spread with garlic. Sprinkle with lemon juice, oregano, mint and olive oil. Season to taste with pepper. Cover and marinate in the refrigerator, turning once or twice, for 2 hours or overnight. Remove from fridge 30 minutes before grilling. Preheat barbecue or broiler. For medium-rare, barbecue on greased grill for 10 to 12 minutes per side, depending on thickness of lamb or, if using a meat thermometer, until the internal temperature of lamb registers 140 to150ºF.  (60 to 65ºC). Serving Ideas : Serve with minted green peas and boiled new potatoes.
 
 Nutritional Analysis by authors, per serving:177 Calories26.3 g protein7.0 g fat0.7 g carbohydrate0.1 g dietary fiber44 mg sodium Excellent source of zinc, riboflavin, niacin, vitamin B12. Good source of iron.
 
 NOTES : Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca>2000-12-12.
 
 Posted to RecipeLu untried by <ellen@qnetix.ca> 2000-12-12
 
 
 Per Serving (excluding unknown items): 298 Calories; 23g Fat (69.5%calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber;82mg Cholesterol; 68mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0Fruit; 2 1/2 Fat.