Pat lamb dry. Make several slashes in thickest part of meat; place in shallow glass dish.

In blender or food processor, puree together peppercorns, garlic, wine and oil; pour over lamb. Cover and marinate in refrigerator for 2 hours or up to 8 hours, turning occasionally. Let stand at room temperature for 30 minutes.

Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, turning and brushing with marinade every 10 minutes, for 40 minutes or until meat thermometer registers 140°F for rare or until desired doneness.

Transfer to cutting board; sprinkle with salt. Tent with foil and let stand 10 minutes before slicing. Makes 8 servings. Typed in MMformat by cjhartlin@email. Msn. Com

Easy Cooking