Provencal Rotisserie Leg of Lamb

For the sake of even cooking, roll and tie the lamb in as symmetrical a cylinder as possible. The ends will always be a little more cooked than the centre, but then guests can choose the doneness they prefer.

For the marinade:

4 plum tomatoes, roughly chopped
1 small yellow onion
6 large garlic cloves, crushed
1 cup dry red wine
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh rosemary
2 tablespoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 boneless leg of lamb, about 6 pounds, trimmed of nearly all fat

For the white beans:

2 cans (19 ounces each) cannelloni beans
1 cup 1/2-inch-diced tomatoes
1/2 cup thinly sliced black or green olives
1/4 cup extra-virgin olive oil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar

To make the marinade: In a food processor combine the marinade ingredients. Process until pureed and then pour into a large bowl.

Add the lamb to the marinade, turn to coat, cover, and refrigerate for 4 to 6 hours.

Remove the lamb from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from heat and reserve.

Roll and tie the leg of lamb. Skewer the leg of lamb lengthways and then centre on the spit. Set the spit on the rotisserie and let the lamb rotate over Indirect Medium heat until the internal temperature reaches 145ºF for medium rare, about 1-1/2 hours, basting the lamb with the reserved marinade every 20 minutes. Turn off the rotisserie. Wearing barbecue mitts, carefully remove the spit from the rotisserie and transfer it to a cutting board. Remove the spit and let the lamb rest for 20 minutes before slicing.

Meanwhile, make the white beans: Drain the beans and transfer them to a medium saucepan. Warm the beans over medium heat until heated through. Add the remaining white bean ingredients and mix well. Taste for seasonings. Serve the white bean salad at room temperature with the sliced lamb.

Makes 10 servings