1 leg of lamb, boned
2/3 cup of lemon juice
2 bay leaves
2 teaspoons of salt
1 tablespoon of dried sage
1 tablespoon of dried thyme
1/4 cup of red wine
3 tablespoons of butter
1 cup of olive oil
3 cloves garlic, crushed
6 sprigs parsley
1/2 teaspoon of black pepper
1 tablespoon of rosemary

SAUCE:
1/2 cup of beef stock
2 tablespoons of chopped shallots
3 tablespoons of 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 rotisserie. 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.