1 leg of lamb, boned and butterflied

MARINATE:

1/2 c. olive oil (extra virgin)
2 tbsp. dry mustard
2 cloves garlic, crushed
1/4 c. white wine
2 tbsp. soy sauce
2 tbsp. lemon juice
1 tbsp. basil
1 tbsp. dill
1 tbsp. fresh parsley

GLAZE:

1 c. apricot jam
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
1 tsp. dried rosemary, crushed
1 tsp. marjoram
1 tsp. coriander
4 cloves garlic, crushed
1 tsp. salt
1 tsp. pepper
1/2 c. brandy

Marinate minimum of 6 hours, better overnight, turning occasionally. Grill to desired doneness, brushing with glaze often.