1. For the Lamb: 2. Remove all but 1/4 inch of fat from surface of lamb. 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). 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. 5. Remove from the refrigerator and let lamb come to room temperature before broiling. 6. Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat. 7. Remove lamb from marinade, drain and place on hot broiler rack, fat side down. 8. Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb. 9. Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer. 10. The lamb should be charred in places; however, watch carefully so it does not catch on fire. 11. To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter. 12. Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder. 13. For the Avgolemono Sauce: 14. In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice. 15. Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth. 16. Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil). 17. Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve. 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). ---------------------------------------------------------------------------
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