For BBQ lamb leg, you will need:

Dijon Mustard – 8 oz jar
Olive Oil – 1/2 cup
Dry Red Wine – 2 tablespoons
Minced Garlic Cloves – 2
Crushed and Dried Rosemary – 1 teaspoon
Crushed and Dried Basil – 1 teaspoon
Crushed and Dried Oregano – 1/2 teaspoon
Crushed and Dried Thyme – 1/2 teaspoon
Pepper – 1/4 teaspoon
Boned and Butterflied Leg of Lamb – about 4 lbs.

* Mix the garlic, pepper, wine, mustard, oil, rosemary, thyme, basil and oregano in a medium sized container.
* Remove the fell, which is the pinkish red layer from the meat. Cut the fat off. Marinate the lamb in the mustard mixture, cover and leave overnight in the refrigerator.
* Take only the lamb and skewer criss-crossed with two 12 inch skewers. BBQ the lamb 45 to 55 minutes for rare, 55 to 65 minutes for medium and 1 to 1 1/4 hours for medium well. For the last 10 minutes apply the reserved marinade.

Note: Make marvelous sandwiches for a gathering. Toast cut French or sourdough bread on the BBQ for a few minutes. Spread butter and the lamb. Enough to serve 6 from each loaf.