1. Combine the oil, vinegar, wine, chiles, garlic, parsley, basil, marjoram, rosemary, and mustard and mix well.
2. Trim any excess fat or membranes from the lamb and place it in a shallow non-reactive baking dish. Pour the marinade mixture over the lamb and turn to coat thoroughly. Cover with plastic wrap and refrigerate overnight, turning once.
3. When ready to cook, drain the marinade from the meat and use it to prepare a basting sauce by adding the tomato sauce and honey into the marinade liquid. Mix well.
4. To cook over the grill: Cook the marinated lamb over a double layer of hot coals for 8-10 minutes on each side, basting frequently. Since butterflied leg of lamb is irregular in shape, the outer, thinner pieces will cook in less time. The center will be medium-rare while the outer pieces will be medium to well-done, depending on the thickness of your piece of lamb. Adjust cooking time to match your preference.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. 

Terra Collection Pinot Grigio 
Backbone of minerality with notes of river rocks, mango, green apples, and lavender. On the palate there are flavors of kiwi berry, green mango, starfruit, and hay.

Altura Collection Sangiovese 
Enticing aromas of pomegranate and plum mingle with earthy hints of red clay and talc. The palate is lively with bright lingonberry and tart cherry, accented by a delicate vanilla note. The finish is vibrant and crisp, framed by moderate tannins and a refreshing minerality.

Download the recipe here.