Recipe - Grilled Leg Of Lamb With Hot Red Pepper Relish

1 ( 3 lb.) boned and trimmed
leg of lamb butterflied
One fourth cup Roast garlic puree
2 tablespoon Olive oil
3 tablespoon Chopped Italian parsley
2 tablespoon Chopped fresh mint
1 tablespoon Chopped fresh rosemary
1 tablespoon Olive oil
Coarse salt
Cracked pepper

MERLOT SAUCE
Reserved bones and trim from
lamb leg
1 tablespoon Olive oil
2 Shallots, cut or sliced up
4 Cloves garlic, chopped
Three fourths cup Merlot wine
1 tablespoon Cracked black pepper
5 cup 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 56 places. Heat to
mediumhigh 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 Three fourths cup,
then add the chicken stock and herbs. Bring to a boil then simmer,
skimming off any fat that rises, until reduced to 1 One half 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Sep 28, 1999