Provençal Rotisserie Leg Of Lamb

Recipe Ingredients

1		Boneless leg of lamb - (abt 6 lbs) - trimmed of
		Nearly all fat
		Marinade
4		Plum tomatoes - roughly chopped
1		Yellow onion (small)
6		Garlic cloves - crushed (large)
1 cup	237ml	Dry red wine
1/2 cup	118ml	Fresh parsley - (lightly packed)
1/2 cup	118ml	Fresh rosemary - (lightly packed)
2 tablespoons	30ml	Dijon mustard
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		White Beans
2		Cannelloni beans - (19 oz ea)
1 cup	62g / 2.2oz	Half-inch-diced tomatoes
1/2 cup	118ml	Thinly-sliced black or green olives
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Minced fresh parsley
1 tablespoon	15ml	Red wine vinegar

Recipe Instructions

To make the Marinade: In a food processor combine the marinade ingredients. Process until pureed and then pour into a large bowl.

Add the lamb to the marinade, turn to coat, cover, and refrigerate for 4 to 6 hours.

Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from heat and reserve.

Roll and tie the leg of lamb. Skewer the leg of lamb lengthwise and then center on the spit. Set the spit on the rotisserie and let the lamb rotate over Indirect Medium heat until the internal temperature reaches 145 degrees for medium-rare, about 1 1/2 hours, basting the lamb with the reserved marinade every 20 minutes. Turn off the rotisserie.

Wearing barbecue mitts, carefully remove the spit from the rotisserie and transfer it to a cutting board. Remove the spit and let the lamb rest for 20 minutes before slicing.

Meanwhile, make the White Beans: Drain the beans and transfer them to a medium saucepan. Warm the beans over medium heat until heated through. Add the remaining white bean ingredients and mix well. Taste for seasonings. Serve the white bean salad at room temperature with the sliced lamb.

This recipe yields 10 servings.

Wine Recommendation: Hearty Syrahs from France and California are made for meals like this.

Beer Recommendation: A good American pale ale has enough vigor and earthiness to stand with the lamb.

Source:
Weber's Recipes at http://www.weber.com

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