Provençal Rotisserie Leg of Lamb | Red Meat Recipes | Weber CA

Ingredients

• plum tomatoes, roughly chopped
• small yellow onion, roughly chopped
• 240 milliliters dry red wine
• 12 grams loosely packed fresh Italian parsley leaves
• 12 grams loosely packed fresh rosemary leaves
• Dijon mustard
• large garlic cloves, crushed
• kosher salt
• freshly ground black pepper
• boneless leg of lamb, about 2.7 kilograms, trimmed of nearly all fat
• cans (each 430 grams) of cannellini beans, drained and rinsed
• plum tomatoes, cored, seeded and cut into 1 centimetre dice
• 65 grams thinly sliced black or green olives
• 60 milliliters extra-virgin olive oil
• minced fresh Italian parsley leaves
• red wine vinegar