Butterflied Leg of Lamb à la Provençal

This is one of the most delicious and spectacular dishes you can cook
on your grill. Your guests will be totally wowed by how fabulous it
tastes, and how quickly it cooks.

Makes 8 servings

Ingredients:

1 leg of lamb, trimmed and boned (approximately 5 pounds trimmed
weight) (be sure to ask your butcher to remove the fell)

Marinade:

1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh marjoram leaves
3 cloves garlic
4 tablespoons extra-virgin olive oil
1 lemon, juice and zest

Preparation:

Coarsely chop leaves and garlic. Add lemon zest and mix with oil and
juice of the lemon. Rub lamb well, all over. Wrap in plastic, and
marinate at least 1 hour. (You can let it sit up to three hours in the
refrigerator.)

Grill over rosy red coals, or an electric range top grill, for 45
minutes (to 130 degrees F. internal). Or, you may roast it in the
oven--375 degrees F. for 20 to 25 minutes, then slide under the
broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty
grilled look.

Let sit at least 10 minutes before carving.

Wine Tip:

Although Bordeaux-style wines traditionally pair with lamb, and are
suggested on many food-and-wine pairing charts, I think the garlic and
the grilling indicate a more robust wine. A Provençal-style Grenache
or syrah-based red or a chewy Zinfandel (such as Shenandoah) from
California are more worthy companions to this flavorful roast.