6 lbs. boned leg of lamb (butterflied)
1 c. olive oil
2/3 c. lemon juice
3 cloves crushed garlic
2 bay leaves
6 sprigs parsley
2 tsp. salt
1/4 tbsp. sage
1/2 tbsp. rosemary
1/2 tbsp. thyme
Pepper

Combine the above ingredients and marinade. Marinate lamb 24 hours, turning; drain. Reserve marinade for basting. Grill medium rare.

FOR THE SAUCE:

Combine the following: 1/4 c. red wine 2 tbsp. shallots, chopped 1/4 tbsp. sage 1/2 tbsp. rosemary 1/2 tbsp. thyme

Boil it rapidly and reduce to 1/2 cup. Remove from heat. Add 3 tablespoons butter and 3 tablespoons parsley.