Maridade

• 1/3 cup olive oil

• 1 T. balsamic vinegar

• ¾ t. dry mustard

• 2 bay leaves

• ¾ t. hot paprika

• ¼ cup chopped mint leaves

• 4 cloves garlic, chopped

• 1/3 cup red wine

• ¼ t. fresh ground black pepper

• ½ t. kosher salt

• 1 T. herbes de Provence

 LAMB:

• 1 6-7 pound leg of lamb, boned, butterflied and trimmed of excess fat

• 2 shallots chopped

• 5 ½ ounces shitake mushrooms, sliced

• 2 T. olive oil

• ¾ cup red wine

• 3 cups lamb or chicken stock

• 1 T. chopped fresh rosemary or ½ T. dried

• 1 T. Dijon mustard

• ¼ cup pitted sliced green olives

• ¼ cup pitted sliced Kalamata olives

Mix marinade ingredients well.  Place in plastic bag with lamb.  Marinate 4-6 hours, turning occasionally.

Heat shallots and mushrooms in olive oil for 3-4 minutes.  Add red wine and bring to boil.  Reduce liquid by half.  Add stock and rosemary and reduce by half.  Add Dijon mustard and olives, reduce heat, and continue simmering until sauce coats the back of a wooden spoon.  Prepare charcoal fire.  Remove lamb from marinade and pat dry.  Reserve marinade for basting.  Grill lamb for 7-8 minutes per side occasionally basting.  Remove lamb.  Let sit under tented foil for a few minutes.  Slice thinly and place on warm plates.  Spoon sauce over top.  Garnish with fresh rosemary.  Serves 6 as an entrée.