Butterflied Leg of Lamb with Rosemary

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 TBSP fresh rosemary (about 6 springs)
2 TBSP drained green peppercorns in brine
1 TBSP dried oregano
2 lg cloves garlic

4-5 lb leg of lamb, butterflied

Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes. Marinade lamb for 8 hours or overnight. Let stand for 2 hours at room temperature before grilling.

To grill: preheat bbq to medium-high heat. Salt and pepper the lamb and grill until brown and crusty on outside and meat thermometer measures 130 degrees F on thickest part of meat (about 20 minutes). Transfer meat to platter and tent with foil for 10 minutes. Carve by cutting on the diagonal across the grain.

My notes on this one are cryptic--sorry! We used the green peppercorns in 2007 and 2008, but left them out in 2009. It was fine without them!