Instructions: 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 lengthwise and then center on the spit. Set the spit on the rotisserie and let the lamb rotate over Indirect Medium heat until the internal temperature reaches 145 degrees 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.

This recipe yields 10 servings.

Wine Recommendation: Hearty Syrahs from France and California are made for meals like this.

Beer Recommendation: A good American pale ale has enough vigor and earthiness to stand with the lamb.

Comments: 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 center, but then guests can choose the doneness they prefer.

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