In a glass bowl combine the wine, the oil, the lemon juice, and the thyme, add the lamb, and let it marinate, covered, at room temperature for at least 1 hour or chilled overnight. In a shallow dish let twelve 8 inch wooden skewers soak in water for 30 minutes and let them drain on paper towels. Thread the lamb on the skewers, reserving the marinade. Grill the lamb over glowing coals, turning it and basting it with the rosemary sprig dipped in the reserved marinade, for 8 to 10 minutes for medium-rare meat. Or roast the lamb on a rack set over a pan in a preheated 425° F. oven, basting it with the marinade, for 10 to 12 minutes for medium-rare meat. Before serving sprinkle the lamb with salt and a liberal amount of the pepper. Serves 12 as a first course. LAMB 23