Grill the lamb for 4-5 mins on each side until cooked through.
Whisk the oil with garlic, balsamic vinegar and
mint. Season to taste, then pour into a nonmetallic
dish. Add the lamb, turning to coat in the
marinade. Cover, then leave for 10 mins or up to
1 hr. Remove the lamb from the marinade and
lay on the barbecue. Cook for 3-4 mins each side
or until just cooked through. Serve with a tomato
salad and pitta breads.