PREPARATION:

1. Combine all ingredients except lamb in medium bowl. Place lamb in large resealable food storage bag. Add wine mixture to bag. Close bag securely, turning to coat. Marinate in refrigerator 2 hours or overnight.
2. Prepare grill for indirect cooking. Drain lamb; reserve marinade.
3. Place lamb on grid directly over drip pan. Grill, covered, over medium heat about 45 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Brush occasionally with reserved marinade. (Do not brush with marinade during last 5 minutes of grilling.)
4. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.