Another fabulous recipe from The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs. This time, for a butterflied leg of lamb marinated in a fragrant mixture of fruity red wine, orange juice and zest, garlic, olive oil and fresh herbs.  I recommend letting the lamb sit overnight in its marinade for maximum flavor enhancement–a quick sear on a hot grill, and then covered and cooked on the same grill for half an hour and loveliness is served.  I served the grilled leg of lamb with a saffron rice pilaf studded with chickpeas and dried cranberries, and some steamed broccoli, snap peas and radishes.

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Tagged: Beaujolais, Beaujolais Nouveau, butterflied leg of lamb, Essential Guide to Growing and Cooking with Herbs, fresh herbs, fresh orange juice, garlic, grilled lamb, lamb, leg of lamb, marinade, marinated lamb, olive oil, orange, orange zest, red wine, rosemary, The Herb Society of America, thyme