1 (5-6 lb.) leg of lamb, boned and butterflied
1 (8 oz.) jar Dijon mustard
1/3 c. dry white wine
1/4 c. cooking oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed (1 tbsp. fresh)
1 tsp. dried basil, crushed (1 tbsp. fresh)
1/2 tsp. dried oregano, crushed (1/2 tbsp. fresh)
1/2 tsp. dried thyme, crushed (1/2 tbsp. fresh)
1/4 tsp. pepper

Spread lamb with mustard mixture. Cover and marinate for 2-24 hours in refrigerator. Drain meat, reserving marinade. Thread two 12-14 inch skewers diagonally through meat to keep it flat during cooking. Cook on grill over medium slow heat 1 1/2 hours. Brush with reserved marinade during last 15 minutes of cooking. Serve with warm hard rolls and salad.