Recipe - Marinated Leg Of Lamb

1 cup Olive oil
1 sl Onion
4 Minced cloves of garlic
3 teaspoon Dijon style mustard
2 tablespoon Dry crumbled rosemary
1 cup Dry white wine
One half cup Lemon juice
One half teaspoon Salt
One half teaspoon Fresh ground pepper
One half teaspoon Red pepper flakes
56 pound leg of lamb boned
trimmed

Combine olive oil, onion, garlic, mustard, rosemary, wine, lemon juice,
salt, pepper and red pepper flakes to make marinade. Place butterflied lamb
in large roasting pan and cover with marinade. Refrigerate overnight and
turn several times. Cool lamb over hot coals or on a gas grill, 15 minutes
per side, baste with marinade. Let stand for a few minutes after cooking
and then slice. Serve a dry vignoles, chardonnay or chancellor wine.