Side Pannel
Grilled Leg of Lamb with Merlot Sauce
Grilled Leg of Lamb with Merlot Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Barbeque
Ingredients List
- 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
Directions
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.
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.
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