Instructions: In a medium bowl, combine mustard, oil, wine, garlic, rosemary, basil, oregano, thyme, and pepper.

Remove fell (paper-thin, pinkish-red layer) from outer surface of meat. Trim fat. Place lamb in a shallow dish. Spread lamb with mustard mixture. Cover and marinate 4 hours or overnight in the refrigerator.

Remove lamb from marinade, reserving marinade. Thread two 12-inch skewers through meat, criss-crossing diagonally. Place lamb in center of cooking grate. Grill 45 to 55 minutes for rare (or until a meat thermometer inserted in thickest part of meat registers 140 degrees), 55 to 65 minutes for medium (160 degrees), or 1 to 1 1/4 hours for medium-well (170 degrees). Brush with reserved marinade during the last 10 minutes of grilling time.

This recipe yields 16 servings.

Comments: This flavorful and tenderizing marinade makes an ordinary leg of lamb melt-in-your-mouth perfect.

This juicy lamb makes extraordinary sandwiches for a crowd. Split three one-pound loaves of French or sourdough bread lengthwise and spread softened butter on cut surfaces. Place bread, cut-side down, on the outside edge of the grill for 1 to 2 minutes or just until lightly toasted. Slice lamb and place on bottom halves of bread. Replace tops and cut each loaf into 6 servings.

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