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