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1
For the Lamb:
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2
Remove all but 1/4 inch of fat from surface of lamb.
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3
Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag).
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4
Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally.
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5
Remove from the refrigerator and let lamb come to room temperature before broiling.
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6
Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
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7
Remove lamb from marinade, drain and place on hot broiler rack, fat side down.
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8
Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
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9
Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
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10
The lamb should be charred in places; however, watch carefully so it does not catch on fire.
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11
To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
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12
Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
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13
For the Avgolemono Sauce:
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14
In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
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15
Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
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16
Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
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17
Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
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18
To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil).
