Barbecued Lamb, Sonoma Style

Found this while looking through old clippings in a cookbook I'd put together years ago -- It's from the Los Angeles Times, submitted by Sebastiani Vineyards. Posting for safe-keeping, will add comments once I've tried it. Time does not include overnight marinating.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 3⁄4 cup olive oil
• 1⁄2 cup red wine vinegar
• 1⁄2 cup  cabernet sauvignon wine
• 1 (4 ounce) can  chopped green chilies
• 6  garlic cloves, chopped
• 4  teaspoons  italian seasoning
• 2  tablespoons hot mustard
• 1 (6 lb)  leg of lamb, boned and butterflied
• 1 (8 ounce) can tomato sauce
• 3  tablespoons honey

Directions

1. Combine oil, vinegar, wine, chiles, garlic, Italian seasoning and mustard. Mix well.
2. Place lamb in shallow dish and pour mixture over it. Turn to coat. Cover and marinate overnight, turning again.
3. Remove meat from marinade. Blend tomato sauce and honey into marinade, stirring well.
4. Barbecue marinated lamb over double layer of hot coals 8 to 10 minutes on each side, basting frequently, until done.