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Barbequed Lamb Provencal


  • 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


  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.