1 leg of lamb, boned
2/3 c. lemon juice
2 bay leaves
2 tsp. salt
1 tbsp. dried sage
1 tbsp. dried thyme
1/4 c. red wine
3 tbsp. butter
1 c. olive oil
3 cloves garlic, crushed
6 sprigs parsley
1/2 tsp. black pepper
1 tbsp. rosemary

SAUCE:

1/2 c. beef stock
2 tbsp. chopped shallots
3 tbsp. chopped parsley

Remove all fat from lamb. Combine oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, pepper, and half the sage, rosemary and thyme. Marinate for 24 hours, turning occasionally.

Drain the meat and reserve the marinade. Grill the meat on a barbecue or tie on a spit and rotisse. Cook 45-60 minutes or until the lamb is done.

To make the sauce, combine the stock, wine, shallots, and remaining sage, rosemary and thyme. Boil the ingredients and reduce to 1/2 a cup. Remove from heat and add the butter and chopped parsley. Pour over the meat. Serve with or without the sauce. Serves 8.