Barbecued Lamb, Sonoma Style(Serves 6 To 8) - cooking recipe

Ingredients

3/4 c. olive oil
1/2 c. red wine vinegar
1/2 c. Sebastiana Cabernet Sauvignon
1 (4 oz.) can chopped green chiles
6 cloves garlic, minced or mashed
4 tsp. Italian seasoning
2 Tbsp. hot mustard
1 leg lamb (6 lb. or more), boned and butterflied
1 (8 oz.) can tomato sauce
3 Tbsp. honey

Preparation

Combine oil, vinegar, wine, chiles, garlic, Italian seasoning and mustard.
Mix well.
Place lamb in shallow dish and pour mixture over it.
Turn to coat top side.
Cover and marinate overnight, turning again once.