This morning I was given a beautiful lamb roast, and I'd like to marinate and grill it or braise it. I have a wonderfully, fruity red wine, an unlimited supply of fresh rosemary, and plenty of garlic. What other ingredients might you suggest for the purposes mentioned. A couple of recipes that I have (but have not tried) included some red wine vinegar in the marinade. That seems like a pretty heavy handed way to add acid - any thoughts on the vinegar? Also, I thought making some slits in the lamb about putting some garlic cloves and rosemary springs directly into the meat. However, I'm concerned that, if the lamb is grilled, the inserted garlic and espercially the rosemary may burn or char,and cause an off taste. Any thoughts on that? Thanks!