HERB CRUSTED SMOKED LEG OF LAMB WITH RED WINE ROSEMARY REDUCTION Pairing: 2016 Wahluke Slope Syrah

INGREDIENTS:

Leg of Lamb (6-8 pounds, bone-in)

15 to 20 cloves of garlic, halve large cloves

¼ cup Dijon mustard

HERB MARINADE:

1 sprig rosemary, leaves only

½ cup mixed fresh herbs (recommended: thyme, oregano, dill)

1 tablespoons salt

½ tablespoon fresh ground black pepper

1 Tbs Dijon mustard

Several garlic cloves

Olive oil

HERB CRUST:

1 cup breadcrumbs (Panko recommended)

½ cup grated Parmesan cheese

1 Tbs salt

½ Tbs fresh ground black pepper

¾ cup fresh herbs (basil, oregano, thyme, parsley, etc.)

RED WINE REDUCTION:

1 shallot, thinly sliced

2 Tbs olive oil

1 garlic clove, lightly crushed

1 sprig fresh rosemary

¼ cup balsamic vinegar

400 mL red wine

1.5 oz lamb or veal demi-glace

200 ml beef or dark chicken stock (may use water)

1 Tbs butter

DIRECTIONS:

1. Trim excess fat from lamb, leaving no more than ¼ inch cap. Using a paring knife, make slits approximately 1-2 inches apart throughout the leg, inserting garlic cloves until leg is completely seasoned with inserted garlic. Place all the ingredients except olive oil in a food processor and blend. Drizzle olive oil in until you have a thick paste. Cover leg of lamb and wrap tightly in cling wrap. Rest at least 4-6 hours, preferably overnight.
2. Remove the lamb from the cling wrap, allow to come up to room temperature. Smoke the lamb according to directions for your smoker. For a Traeger set at high and roast for 15 minutes. Reduce to 350F and continue to smoke for about another 60-90 minutes until internal temperature is about 125F (for rare to medium-rare; 130F for medium-rare to medium). Remove, cover with Dijon mustard and wrap in foil; allowing to rest at least 30-45 minutes.
3. Remove foil and cover again in Dijon mustard. Apply herb crust. Place under broiler for 1-2 minutes just to toast crust lightly. Rest and serve topped with red wine reduction.
4. For the Red Wine Reduction (can be prepared ahead of time), sauté the sliced shallots in a saucepan with the olive oil over medium-high heat until lightly browned. Season with ground black pepper and add the garlic clove and rosemary. Continue cooking for another 2-3 minutes. Pour in the balsamic vinegar and cook until nearly evaporated and liquid is syrupy. Add red wine and cook until reduced by two thirds. Add veal or lamb demi-glace and the water or stock. Bring to a boil. Turn down the heat and simmer until reduced by one-third for a total volume of about 250 ml. Strain to remove the garlic and rosemary. Whisk in the butter. Season with salt and pepper.

Recipe Credit: chefdrmike.com