Leg of Lamb with Merlot Sauce
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
recipe was provided by Cindy Hartlin from Oakville,
(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
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
3 to 4 mint stems
together the roasted garlic, olive oil and herbs.
leg of lamb cut side up on a cutting board.
flatten meat with a meat hammer to form an even surface.
score meat in a cross section pattern with a sharp
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.
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
strings and carve to desired thickness.
leave meat flat and grill for about 10 minutes per
side for medium rare.
oil in a heavy saucepot until hot, add the lamb bones
and trimming and saute for approximately 10 minutes
or until well browned.
the shallots and garlic and saute until soft, about
saucepan from heat and drain off any fat.
to heat, add peppercorns and Merlot wine.
to 3/4 cup, then add the chicken stock and herbs.
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
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
Autumn in Ontario's Wine Country