Title: Grilled Leg of Lamb with Merlot Sauce
Categories: Entertain, Barbecue, Meats
Yield: 8 Servings

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

--------------------------------MERLOT SAUCE--------------------------------
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

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"
on Sep 28, 1999