Grilled Leg Of Lamb With Merlot Sauce Recipe

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Servings: 8


Cost per serving $1.13 view details
  • 1 x ( 3 lb.) boned and trimmed leg of lamb butterflied
  • 1/4 c. Roast garlic puree
  • 2 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Minced Italian parsley
  • 2 Tbsp. Minced fresh mint
  • 1 Tbsp. Minced fresh rosemary
  • 1 Tbsp. Extra virgin olive oil Coarse salt Cracked pepper Reserved bones and trim from lamb leg
  • 1 Tbsp. Extra virgin olive oil
  • 2 x Shallots, sliced
  • 4 x Cloves garlic, minced
  • 3/4 c. Merlot wine
  • 1 Tbsp. Cracked black pepper
  • 5 c. Chicken stock or possibly low sodium chicken bouillon
  • 1 sprg rosemary
  • 3 x To 4 mint stems


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 183g
Recipe makes 8 servings
Calories 109  
Calories from Fat 69 63%
Total Fat 7.82g 10%
Saturated Fat 1.28g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 48mg 2%
Potassium 190mg 5%
Total Carbs 3.97g 1%
Dietary Fiber 0.7g 2%
Sugars 0.36g 0%
Protein 3.29g 5%
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