3/4 Cup dry red wine 1/2 Cup extra-virgin olive oil 1/3 Cup coarse-grained mustard 1/4 Cup red wine vinegar 4 Tablespoons fresh rosemary leaves 2 Tablespoons drained green peppercorns 1 Tablespoon dried oregano 2 Large garlic cloves 1 leg of lamb, boned, butterflied, trimmed o fat -- about 4 to 5 lbs Combine the wine,oil,mustard,vinegar,rosemary leaves,peppercorns, oregano,and garlic in blender. Puree for 3 minutes or until rosemary is completely ground. Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, cover completely and evenly.Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking. Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle generously with salt and pepper. Grill turning occasionally,lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 F for medium-rare., Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices. 6 Servings Bon Appitit June 1996
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