1 (25.6 oz.) bottle (1 fifth) Beaujolas
1/4 c. olive oil
16 branches fresh Rosemary, lightly bruised
12 branches fresh thyme, lightly bruised
3 garlic cloves, lightly crushed
1 branch fresh sage, lightly bruised
1 tsp. coarsely ground pepper
1 tbsp. monosodium glutamate
1 (6-7 lb.) leg of lamb, boned & butterflied

Or 2 tablespoons crumbled dried leaves.

Or 2 teaspoons crumbled dried leaves.

Or 1/4 teaspoon crumbled dried leaves.

Combine all ingredients (except meat) in large bowl and blend well. Set lamb in large shallow dish and pour marinade over. Cover and refrigerate 24 hours, turning at least once. Drain marinade into bowl. Pat meat dry.

Heat coals until gray ash forms. Spread into overlapping layer and let burn 30 minutes. Set grill 4" above coals; let coals burn until moderately hot.

Place lamb flat on grill and cook, brushing occasionally with marinade and adding coals to fire if necessary, until meat thermometer inserted in thickest part registers 135 degrees (medium rare), about 20 minutes per side. Let stand about 10 minutes, then slice thinly. Yield: 6 to 8.