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Grilled Leg of Lamb with Merlot Sauce RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


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
1Sprig 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 meat 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 for 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 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.


To roast garlic, cut off top of head of garlic. Place in foil with 1 tbsp. oil and roast at 400ºF for 30 minutes or until garlic is softened. Squeeze out of skin.

Serves 8

Cindy Hartlin
Autumn in Ontario's Wine Country