Ingredients

• 4 lb leg of lamb, boned and butterflied
• O&CO. grassy olive oil
• 1 jar O&CO. Black Olives & Capers Tapenade

For marinade:

• 1 bottle robust red wine
• 3 cloves garlic, chopped
• 4 tbsp. O&CO. grassy olive oil
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme

Directions

1. Whisk all marinade ingredients in a large dish. Add lamb, turning twice to coat completely. Marinate for at least 6 hours, but preferably overnight.
2. When you are ready to grill it, remove lamb from marinade and pat dry. Thread 2 or 3 metal skewers through the meat to keep it flat while cooking. Spread tapenade over both sides of the meat.
3. Brush barbecue rack with olive oil. Place lamb 4 inches above hot coals and cook for 5 minutes. Turn meat and cook on other side 5 minutes. Turn twice more every 5 minutes, basting with tapenade.
4. Raise grill rack to 6 inches and cook 20-25 minutes more.
5. Remove lamb from heat, let rest 10 minutes before slicing.