Tuscan-Style Lamb with Grilled Bread

1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
1 tsp. thyme
1 tsp. sage
1 tbsp. white wine vinegar
1 tsp.; olive oil
2 garlics, minced
1 lb. boneless leg of lamb, trimmed
½ tsp. salt
½ lb. French bread baguette
½ cup thinly sliced bottled roasted red bell peppers

Combine the herbs, vinegar, oil and garlic and put in a large zip top plastic bag.

Cut lamb crosswise into 8 slices. Place each slice between 2 sheets of heave
duty plastic wrap; pound each piece to 1/8” thickness. Add lamb to the
bag; seal and marinate in refrigerator 8 hours or overnight turning bag
occasionally. Remove from bag, discard marinade.

Season lamb with salt. Grill or broil few minutes on each side or until lamb
is desired degree of doneness.

Cut baguette in half horizontally. Coat cut sides with cooking spray. Place
bread cut sides down on the hot rack and grill or broil 2 minutes or until
golden. Cut bread into 16 slices. Serve lamb with grilled bread and
bell peppers.

4 servings