Herbed Butterflied Leg of Lamb With Blackberry Cabernet Sauce

HERBED BUTTERFLIED LEG OF LAMB WITH 

           BLACKBERRY CABERNET SAUCE                     

Serves 6 to 8.               

Ingredients:

Lamb:

1 cup Cabernet Sauvignon

2 T. soy sauce

1/4 cup olive oil

1 T. chopped fresh rosemary  

2 cloves garlic, minced

1/2 tsp. freshly ground black pepper

1-4 to 5 lb. boneless leg of lamb,

    butterflied and trimmed of most

    visible fat

 

Blackberry Cabernet Sauce:

1 1/2 cups Cabernet Sauvignon

4 cups fresh blackberries

3 T. minced shallots

1 1/2 T. chopped fresh rosemary 

3 to 4 T. sugar

1/4 cup unsalted butter, diced

    and chilled

Directions:

1. For the lamb, mix the marinade ingredients in a shallow baking dish large enough to hold the lamb opened flat.  Add the lamb and turn to coat with marinade.  Cover and refrigerate at least 4 hours but not more than 8 hours, turning the lamb 3 to 4 times.  Remove lamb from refrigerator 30 minutes before cooking time.

2. For the Blackberry Cabernet Sauce, puree the wine and 3 cups of the berries.  Push mixture through a fine strainer into a medium saucepan; discard seeds.  Add shallots and rosemary and 3 T. sugar; bring to a boil.  Cook, stirring often, until liquid is reduced to 1 1/2 cups, about 15 minutes. Strain the sauce and return to the saucepan.  (This can be done earlier or the day before and reheated at serving time.)

3. Preheat broiler with the rack in the lower middle of the oven.  Remove the lamb from the marinade, pat dry and place on a broiler pan, fat side down.  Broil the meat so that the top is 6 inches from the broiler for 10 minutes.  Turn Lamb over and spread and broil for 10 to 15 minutes longer or until the internal temperature on an instant thermometer at the thickest part of the meat will reads 135 degrees for medium-rare and 140 degrees for medium.  Let the meat stand, tented with foil, for 15 minutes before slicing crosswise into thin slices. 

4. When ready to serve, reheat the sauce to a full boil.  Turn off heat and whisk in the butter.  Season to taste with salt and pepper and serve sauce spooned over the sliced lamb.