Grilled Leg Of Lamb With Merlot Sauce

Directions

1. Mix together the roasted garlic, extra virgin olive oil and herbs. Place leg of lamb cut side up on a cutting board. Gently flatten mea with a meat hammer to create an even surface. Lightly score meat in a cross section pattern with a sharp knife.
2. Spread roasted garlic mix proportionately 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 min for medium rare; 40 min for medium. Remove from heat and allow to rest 5 to 10 min before carving. Remove strings and carve to desired thickness.
3. Alternatively, leave meat flat and grill about 10 min per side for medium rare.
4. Merlot Sauce: Heat oil in a heavy saucepot till warm, add in the lamb bones and trimming and saute/fry for approximately 10 min or possibly till well browned.
5. Add in the shallots and garlic and saute/fry till soft, about 5 min. Remove saucepan from heat and drain off any fat.
6. Return to heat, add in peppercorns and Merlot wine. Reduce wine to 3/4 c., then add in the chicken stock and herbs. Bring to a boil then simmer, skimming off any fat which rises, till reduced to 1 1/2 c. of sauce, about 40 min. Season to taste, strain through a fine strainer and Serves 8
7. Note: To roast garlic, cut off top of head of garlic.
8. Place in foil with 1 tbsp. oil and roast at 400 for 30 min or possibly till garlic is softened. Squeeze out of skin.
9. Wine Country.