GRILLED ROSEMARY LAMB If you like lamb but have been intimidated by the prospect of grilling a whole leg, here's the answer: Buy a boned and tied lamb roast. 1/3 cup dry red wine 1/3 cup lemon juice 1/3 cup cooking oil 1/4 cup Dijon-style mustard 3 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed 4 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 3- to 4-pound boneless lamb leg roast or portion, tied

For marinade, stir together the wine, lemon juice, oil, mustard, rosemary, garlic, salt, and pepper.

Untie the roast and remove the fell (paper-thin, pinkish-red layer) from the outer surface; discard fell. Trim fat from roast. Reroll and retie. Place roast in a self-sealing plastic bag in a shallow dish. Pour marinade over roast, turning to coat all sides. Seal bag and marinate in the refrigerator for 6 hours or overnight, turning once. Remove roast from marinade, reserving marinade. Brush excess herb from roast.

For a charcoal grill, arrange medium coals around a grip pan in a grill that has a cover. Test for medium-low heat above pan. Insert a meat thermometer into the lamb. Place lamb, fat side up, on the grill rack directly over the pan. Cover and grill until thermometer registers 145°F (1 1/2 to 2 hours), brushing several times with the marinade during the first half of grilling time.

For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Place roast on the grill rack; cover and grill as above.

Discard remaining marinade. Let lamb stand for 15 minutes before carving.

Makes 8 servings.

1 Serving - Calories: 285, Fat: 17g (Saturated: 4g), Cholesterol: 86mg, Sodium: 384mg, Carbohydrate: 2g, Protein: 28g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]