| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Entertain, Barbecue, Meats | 8 | Servings |
INGREDIENTS
| 1 | ( 3 lb.) boned and trimmed leg of lamb butterflied | |
| 1/4 | c | Roast garlic puree |
| 2 | tb | Olive oil |
| 3 | tb | Chopped Italian parsley |
| 2 | tb | Chopped fresh mint |
| 1 | tb | Chopped fresh rosemary |
| 1 | tb | Olive oil |
| Coarse salt | ||
| Cracked pepper | ||
| Reserved bones and trim from lamb leg | ||
| 1 | tb | Olive oil |
| 2 | Shallots, sliced | |
| 4 | Cloves garlic, chopped | |
| 3/4 | c | Merlot wine |
| 1 | tb | Cracked black pepper |
| 5 | c | Chicken stock or low sodium chicken bouillon |
| 1 | Sprig rosemary | |
| 3 | To 4 mint stems |
INSTRUCTIONS
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 3/4 cup, then add the chicken stock and herbs. Bring to a boil then simmer, skimming off any fat that rises, until reduced to 1 1/2 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 400° for 30 minutes or until garlic is softened. Squeeze out of skin. Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontario's Wine Country. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 28, 1999
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