12 garlic cloves

1/4 cup olive oil, plus 1 tablespoon

1 butterflied leg of lamb (about 6 to 7 pounds)

4 anchovies

1 tablespoon minced fresh rosemary

1 tablespoon Dijon mustard

1 teaspoon capers

2/3 cup red zinfandel wine

1/3 cup red wine vinegar

Salt and freshly ground black pepper

Slice 10 of the garlic cloves vertically into quarters to create little spears. Put 1 tablespoon of the oil in a small nonstick skillet over medium-low heat. When hot, add the garlic and sizzle for 1 1/2 minutes. Remove the garlic spears with a slotted spoon and transfer the garlic oil to a small lidded container. With a sharp knife, make deep slits in the lamb and stuff with the garlic spears.

Combine the remaining 2 garlic cloves, anchovies, rosemary, mustard, and capers in a food processor fitted with a metal blade. Pulse until minced. Add the wine, vinegar, remaining 1/4 cup of oil, a generous pinch of salt, and several grinds of pepper. Pulse until blended.

Place the lamb in a nonreactive dish and cover with the marinade. Seal the dish with plastic wrap and refrigerate overnight, turning occasionally.

Prepare the grill. When the coals are gray (or the flame is adjusted to medium), remove the lamb from the marinade. Lightly pat with a paper towel and brush with the reserved oil used to cook the garlic. Grill the lamb for 30 to 40 minutes (turning once and occasionally basting with the marinade), or until cooked to desired doneness. Transfer to a cutting board and let it rest for a few minutes. Cut into thin slices.

Serves 6 to 8.