Grilled leg of lamb with merlot sauce

8 Servings

Ingredients

Quantity Ingredient
1 ( 3 lb.) boned and trimmed leg of lamb butterflied
¼ cup Roast garlic puree
2 tablespoons Olive oil
3 tablespoons Chopped Italian parsley
2 tablespoons Chopped fresh mint
1 tablespoon Chopped fresh rosemary
1 tablespoon Olive oil
Coarse salt
Cracked pepper
Reserved bones and trim from lamb leg
1 tablespoon Olive oil
2 Shallots, sliced
4 Cloves garlic, chopped
¾ cup Merlot wine
1 tablespoon Cracked black pepper
5 cups Chicken stock or low sodium chicken bouillon
1 Sprig rosemary
3 To 4 mint stems

Directions

MERLOT SAUCE

Mix together the roasted garlic, olive oil and herbs. Place leg of lamb cut side up on a cutting board. Gently flatten mea with a meat hammer to form an even surface. Lightly score meat in a cross section pattern with a sharp knife.

Spread roasted garlic mixture evenly over the surface of meat, roll meat into a tight log shape and tie with kitchen string in 5-6 places. Heat to medium-high and barbecue turning frequently for 30 minutes for medium rare; 40 minutes for medium. Remove from heat and allow to rest 5 - 10 minutes before carving. Remove strings and carve to desired thickness.

Alternatively, leave meat flat and grill about 10 minutes per side for medium rare.

Merlot Sauce: Heat oil in a heavy saucepot until hot, add the lamb bones and trimming and saute for approximately 10 minutes or until well browned.

Add the shallots and garlic and saute until soft, about 5 minutes. Remove saucepan from heat and drain off any fat.

Return to heat, add peppercorns and Merlot wine. Reduce wine to ¾ cup, then add the chicken stock and herbs. Bring to a boil then simmer, skimming off any fat that rises, until reduced to 1½ cups of sauce, about 40 minutes. Season to taste, strain through a fine strainer and enjoy. Serves 8 Note: To roast garlic, cut off top of head of garlic.

Place in foil with 1 tbsp. oil and roast at 400ø for 30 minutes or until garlic is softened. Squeeze out of skin.

Typed in MMFormat by cjhartlin@... Source: Autumn in Ontario's Wine Country.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 28, 1999

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