| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Barbecue, Entertain, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
3 lb. boned and trimmed |
|
|
leg of lamb butterflied |
| 1/4 |
c |
Roast garlic puree |
| 2 |
T |
Olive oil |
| 3 |
T |
Chopped Italian parsley |
| 2 |
T |
Chopped fresh mint |
| 1 |
T |
Chopped fresh rosemary |
| 1 |
T |
Olive oil |
|
|
Coarse salt |
|
|
Cracked pepper |
|
|
Reserved bones and trim from |
|
|
lamb leg |
| 1 |
T |
Olive oil |
| 2 |
|
Shallots, sliced |
| 4 |
|
Cloves garlic, chopped |
| 3/4 |
c |
Merlot wine |
| 1 |
T |
Cracked black pepper |
| 5 |
c |
Chicken stock or low sodium |
|
|
chicken bouillon |
| 1 |
|
Sprig rosemary |
| 3 |
|
To 4 mint stems |
INSTRUCTIONS
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 400ø 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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