Lamb with Herb Dijon Sauce
 
 One 5 to 6 pound leg of lamb, boned and butterflied
 One 8 ounce jar of Dijon mustard
 1/3 cup of dry white wine
 1/4 cup of cooking oil
 2 cloves garlic, minced
 1 teaspoon of dried rosemary, crushed (1 tbsp. fresh)
 1 teaspoon of dried basil, crushed (1 tbsp. fresh)
 1/2 teaspoon of dried oregano, crushed (1/2 tbsp. fresh)
 1/2 teaspoon of dried thyme, crushed (1/2 tbsp. fresh)
 1/4 teaspoon of 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.