| 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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