Make 1-inch deep cuts into lamb, using a small paring knife; insert a garlic slice into each cut. Place lamb in a large shallow dish.

Combine crushed garlic, wine, and next 4 ingredients; reserve 1 cup wine mixutre, and chill. Pour remaining wine mixture over lamb; cover and marinate in refrigerator 8 hours, turning occasionally.

Remove lamb from marinade, discarding marinade.

Cook over low coals (under 300F) for 1-1/2 hours or until a meat thermometer inserted in thickest portion, making sure it does not touch fat or bone, registers 145F, turning and basting with reserved wine mixture every 15 minutes. Remove from heat; cover and let stand 30 minutes or until meat thermometer registeres 150.(medium rare).

Yield: 8 servings