Grilled Lamb Shoulder Provencale

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Wonderfull for a summer bbq! Inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from canadian living mag.

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Steps

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With a sharp knife , slice horizontally through lamb , stopping about 1 inch from opposite edge.

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Open meat like a book , flatten with flat of knife.

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Trim membrane and any excess fat.

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Place lamb in heavy plastic bag and set in shallow dish.

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Marinade: in bowl , combine oil , lemon juice , wine , onion , parsley , garlic , bay leaf , rosemary , thyme , basil , salt , and pepper to taste.

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Pour over lamb in plastic bag , press air out of bag and secure with twist tie.

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Marinate for at least 4 hours or overnight in refrigerator.

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Remove lamb from marinade , reserving marinade.

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Cook lamb flat on lightly greased grill over hot coals or on high setting , turning once and basting often with reserved marinade , for about 20 minutes or until desired doneness.

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To serve , slice lamb across the grain into 1 / 2 inch thick slices.

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Ingredients

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lamb shoulder, olive oil, lemon juice, white wine, onions, fresh parsley, garlic, bay leaf, rosemary, thyme, basil, salt, pepper