Plan File Lamb

or "Grilled Lamb a la Provencale"

Long before the World Wide Web, people connected to the Internet used things called "Plan Files" the way we use "Home Pages" today. Back in those dark days, I found this recipe for Grilled Lamb in someone's plan file at Carnegie-Mellon University. Alas, I don't remember whose. All I remember was the comment that this recipe is the one to use to turn someone that thinks they hate lamb into a lamb lover.

There are two parts to this recipe. The first part is a marinade is which lamb is soaked for 24 hours. The marinade is then used to baste the lamb as it's grilled. The second part is a sauce to serve over the lamb after it's been grilled.

The Meat

6 pound leg of lamb, butterflied. Although typically sold as uncut legs, we've found that supermarkets are happy to butterfly a leg of lamb for you, so don't be afraid to ask.

The Marinade

• 1 cup olive oil
• 2/3 cup lemon juice
• 3 cloves garlic, crushed
• 2 bay leaves
• 6 sprigs parsley
• 1/2 teaspoon pepper, freshly ground
• 1 1/2 teaspoon dried sage
• 1 1/2 teaspoon dried rosemary
• 1 1/2 teaspoon dried thyme

1. Remove all fat and gristle from the lamb.
2. Combine all ingredients for marinade.
3. Marinade lamb for 24 hours, turning occasionally.
4. Save marinade. We'll use it in a moment to baste.
5. Sear each side of the lamb over hot coals.
6. Lower heat (or switch to indirect cooking) and grill for 45 minutes. Turn every 10 or 15 minutes and baste with the left over marinade.
7. The lamb is done when it's crusty outside and pink inside.

The Sauce

This is a nice sauce to pour over the lamb for serving. It brings out the flavors instilled in the lamb during the marinade.

• 1/2 cup beef stock
• 1/4 cup red wine
• 2 teaspoons shallots, chopped
• 1 1/2 teaspoon dried sage
• 1 1/2 teaspoon dried rosemary
• 1 1/2 teaspoon dried thyme
• 3 Tablespoons butter, at room temperature
• 3 Tablespoons parsley, chopped

1. Combine beef stock, red wine, shallots, sage, rosemary, and thyme in a sauce pan.
2. Boil until reduced by half.
3. Add butter and parsley
4. Mix together well.
5. Pour sauce over sliced meat and serve.