Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered for 6 hours, turning the lamb occasionally.
Drain the lamb and place on a hot grill 4 inches above the coals. Grill 15 minutes per side for rare or 20 minutes for medium.
Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.