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Ingredients

• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 tablespoon white wine vinegar
• 1 teaspoon extravirgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (1-pound) boneless leg of lamb, trimmed
• 1/2 teaspoon salt
• Cooking spray
• 1 (8-ounce) French bread baguette
• 1/2 cup thinly sliced bottled roasted red bell peppers

Description

Ask Your Butcher To Cut The Leg Of Lamb Into Thin Slices, Or Scaloppine (the Italian Name For Very Thin Slices Of Veal). Also, Try The Lamb Over Couscous Or Inside A Warm Pita.

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