Lamb Braised in Milk with Fennel

Recipe By: Simply Recipes blog (adapted from a Mario Batali recipe)
Serving Size: 6
NOTES: The farro will make enough to serve 6 people, maybe with a little bit left over. Farro is a type of wheat. Substitute brown rice if you can’t find the farro.

1/4 cup olive oil
2 1/2 pounds lamb shoulder — boneless, trimmed and cut into 2-inch pieces
Salt and pepper
1 fennel bulb — diced
2 garlic cloves — minced
1/2 cup Italian parsley — finely chopped
1 teaspoon fennel seeds — crushed (use mortar and pestle, or chop finely with a chef’s knife)
2 cups milk
1/2 cup heavy cream
1 sprig rosemary
2 cups farro, dry — or substitute brown rice
Salt

1 In a large (5 to 6 quart) thick-bottomed Dutch oven, heat 2 Tbsp of olive oil on medium high. Pat dry the lamb pieces. Season well with salt and pepper. Working in batches, place lamb pieces in the pan (do not crowd). Do not stir. Turn only once a side has browned. Brown all sides. Remove from pan and set aside.
2 Reduce heat in pan to medium. Add remaining 2 Tbsp olive oil. Add the diced fennel and cook a few minutes until softened, scraping up any browned bits from the pan. Add the garlic, parsley, crushed fennel seeds.
3 Add the meat back into the pot. Add the milk and cream. Bring to a simmer. Reduce heat to low, add the sprig of rosemary, cover. Cook for 1 1/2 to 2 hours until meat is tender.
4 While the lamb is cooking, prepare the farro (or brown rice). The farro will take about 45 minutes to cook, after which it can be kept warm, so time accordingly. Rinse farro through a sieve until the water runs clear. Add it to a large, thick-bottomed saucepan. Cover with about two inches of water and add about a tablespoon of salt. Bring to a boil. Reduce the heat to a low simmer, partially cover and let cook for 45 minutes or until tender. Drain of excess water and set aside until you are ready to use it.
5 Once the lamb is tender, remove the pieces from the pot and set aside. Discard the rosemary. Bring the milk cream sauce to a boil over high heat and reduce to about 2 cups. Working in batches, purée in a blender (or with an immersion blender) until smooth. (When puréeing hot liquids in a blender it’s best to work with relatively small amounts, filling just maybe a quarter of the blender. Otherwise the pressure can blow the top off the blender and make a hot mess.) Return the sauce and the lamb to the pot and if needed heat until warm through. Season to taste with salt and pepper. Before serving, stir in the fresh chopped parsley. Serve the braised lamb over warm farro.
Per Serving: 611 Calories; 51g Fat (75.7% calories from fat); 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 146mg Cholesterol; 162mg Sodium.

Lamb Leg Capetown Style

Recipe: Steven Raichlen’s The Barbecue! Bible
Serving Size: 12

LAMB:
7 pounds leg of lamb — bone-in
6 whole garlic cloves — cut into thin slivers
6 slices fresh ginger — cut into thin slivers
MARINADE:
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1/4 cup Dijon mustard
1 tablespoon dry mustard
1/4 cup fresh lemon juice — and zest
3 tablespoons vegetable oil
3 whole garlic cloves — minced
1 tablespoon minced fresh ginger
salt & freshly ground black pepper — to taste
PINEAPPLE ACHAR:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice — or more, to taste
1 tablespoon sugar
3 cups fresh pineapple — diced
1 whole jalapeno chile pepper — seeded, ribs removed, finely minced

1. Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart. Insert a sliver each of garlic and ginger into each slit.
Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
2. Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cook until thick and syrupy, about 3 minutes, stirring frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to room temperature.
3. Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the refrigerator, for 3 to 8 hours.
4. Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium. When ready to cook, place the lamb on the hot grate over the drip pan and brush with more glaze. Cover the grill and cook the lamb until done to taste, 2 to 2 1/2 hours; an instant-read meat thermometer inserted in the thickest part of the leg (but not touching the bone) will register 16Q`F for medium. Brush the leg with glaze two or three times during cooking. If using a charcoal grill, add 10 to 12 fresh coals per side every hour.
5. Transfer the lamb to a cutting board and brush one last time with marinade, then let stand for 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.
PINEAPPLE ACHAR: Combine in a bowl all ingredients and taste for seasoning, adding more fish sauce, sugar or lime juice. The mixture should be sweet, fruity, tart and a bit salty. Serve immediately.
Per Serving (assumes you eat all the meat and pineapple): 578 Calories; 40g Fat (62.3% calories from fat); 39g Protein; 15g Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 576mg Sodium.

Lamb Chops (or Rack) via Morocco with Tomato Sauce and Shallot Relish

Recipe By: Adapted from The Barbecue! Bible by Steven Raichlen
Serving Size: 4
NOTES: Generally an 8-rib lamb rack will feed 2 people with 4 small chops per person. If they’re particularly large, maybe more. I cut the 8 ribs into 2-rib chunks because they were small, and knew they would grill better if they were thicker rather than single, thin chops.

36 ounces lamb chops — approximately
1 tablespoon salt — coarse (kosher or sea)
1 teaspoon cumin — ground
1 teaspoon garlic powder
1 teaspoon black pepper — freshly ground
4 whole pita bread
MOROCCAN TOMATO SAUCE:
2 large tomatoes — ripe (about 1 pound)
1 large shallot — peeled or 1/2 small onion
3 tablespoons chopped fresh mint — or Italian parsley
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper — to taste
MOROCCAN SHALLOT RELISH:
1/2 cup shallots — chopped
1/2 cup Italian parsley — minced
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice

1. Preheat the grill to high.
2. Cut the lamb rack into 2-rib pieces.
3. Combine the salt, cumin, garlic powder, and pepper in a small bowl. Season the lamb chops on both sides. If you have extra, place the remaining mixture in tiny bowls for serving and set aside.
4. When ready to cook, oil the grill grate. Arrange the ribs on the grill, turning with tongs, until the lamb is cooked to taste, 4 to 6 minutes per side for medium. To be exact, you want it to reach 140° on an instant-read thermometer. Remove chops when they’re just barely done, set aside and lightly tent with foil for about 5 minutes.
5. You can slice the meat off the bones and fold a pita around the meat, accompanied with a hefty dollop of tomato sauce, a spoonful of relish, and a generous pinch of seasoned salt.
MOROCCAN TOMATO SAUCE/RELISH:
1. Cut the tomatoes in half crosswise. Grate the tomatoes through the large holes of a four-sided grater into a shallow bowl.
2. Grate in the shallot or onion the same way. Stir in the mint, lemon juice, and salt and pepper and serve immediately. Makes about 1 1/2 cups.
MOROCCAN SHALLOT RELISH:
1. Combine the shallots, parsley, oil and lemon juice in a mixing bowl and toss to mix.
2. Add salt and pepper to taste and more lemon juice if necessary. Best served within 2 hours of preparing. Makes about 1 cup.
Per Serving: 892 Calories; 62g Fat (62.5% calories from fat); 40g Protein; 43g Carbohydrate; 3g Dietary Fiber; 149mg Cholesterol; 2048mg Sodium.

Braised Lamb Stew with Cannellini Beans

Recipe By: Adapted from Marcella’s Italian Kitchen
Serving Size: 6 (not huge portions)

1 tablespoon vegetable oil
3 pounds lamb shoulder, bone-in, cut in 3-inch pieces
2/3 cup all-purpose flour
3 tablespoons extra virgin olive oil
2 1/2 cups onions, sliced thin
6 fresh sage leaves (or 1 tsp dried)
Salt and pepper to taste
1 cup dry white wine
2 teaspoons tomato paste
1 cup beef broth, (use a concentrate with water)
1 1/2  cups cannellini beans, dry
4 cups water
2 whole garlic cloves, sliced in half
3 fresh sage leaves
Salt and pepper to taste
Garnish for meat:
2 teaspoons fresh garlic, finely minced
3 tablespoons Italian parsley, chopped

1. Pour enough vegetable oil into a skillet to cover the bottom completely and turn on the heat to medium high.
2. When the oil is hot, dredge the lamb pieces in the flour, one by one, and add gently to the pan. Do not crowd the pieces. Brown the meat on all sides, then transfer the to a plate, adding more lamb pieces, until all the lamb has been browned. Pour off the grease but keep the fond that’s on the bottom – add that to the stew once it’s mixed and ready to go in the oven.
3. Preheat oven to 350°.
4. Choose a large, lidded pot (large enough to hold all the meat and the beans), and preferably one that can go from oven to rangetop. Into this large pot add the olive oil, sliced onions, and sage. Turn heat to medium and cook onions, uncovered, stirring occasionally, until it becomes a light brown (but not burned).
5. Add the meat, turning it 2-3 times and heat until the meat begins to sizzle, then add salt, some grindings of ground black pepper and the white wine.
6. Meanwhile, dissolve the tomato paste in the beef broth and set aside. Simmer at medium-high heat the onions and wine and when almost all of the wine has boiled off, add the beef broth mixture and the fond from the frying pan. Bring back to a simmer, then cover and place the pot in the oven for 1 1/2 hours, removing it every 30 minutes and stirring it.
7. Meanwhile, prepare the beans: Add the beans to a stockpot, add water to cover and bring to a boil, turn off heat and let sit for an hour. Drain beans, then add twice as much water as you have beans (I’ve estimated at 4 cups, but it might be more). Add the garlic cloves and sage leaves. Bring to a boil, cover and reduce to a low simmer for about an hour, until the beans are just barely cooked through. Don’t over cook them or they’ll be mushy.
8. Drain the beans and taste for seasoning (salt and pepper). You’ll find these need more salt than you think. Pour the beans into the lamb stew pot and gently stir. Cover and bake another 15 minutes, until the mixture is warmed through. Remove any of the bones that have loosened completely and discard.
9. Pour the stew out onto (or into) a large heated platter or bowl and sprinkle top with the raw garlic and the chopped parsley.

Rotisseried Leg of Lamb with Lemons and Butter

Recipe By: Adapted from Steven Raichlen’s, The Barbecue Bible
Serving Size: 10
NOTES: If the leg of lamb has one very large lump of meat once you open it up, it’s wise to make a deep cut in the meat to create another surface or two. Don’t cut all the way through, just enough to add another valley for adding spices and lemons.

6 pounds boneless leg of lamb — butterflied
MARINADE:
1 tablespoon kosher salt
1 tablespoon freshly ground white pepper
2 tablespoons dried oregano
2 whole lemons — one halved, the other sliced
4 tablespoons unsalted butter — room temp
1/2 cup olive oil
BASTING MIXTURE:
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
2 cloves garlic — minced
2 teaspoons dried oregano — crushed
1 teaspoon freshly ground black pepper

1. MARINADE: Combine the salt, white pepper and oregano in a small bowl. Open out the butterflied leg of lamb on a cutting board so the inside is UP and sprinkle the meat with one third of the spice mixture. Squeeze the juice from halved lemon and spread all over the meat. Place in a Ziploc plastic bag with the olive oil and sliced lemon, seal well and place in the refrigerator for 24 hours, turning it 3-4 times. Allow it to sit out at room temp for an hour before proceeding.
2. Drain off and discard the marinade, including the lemon slices. Blot the roast with paper towels. Rub the surface of the lamb with the 4 tablespoons of butter (if it’s at room temp it really does spread easily). Fold the lamb back into its original cylindrical shape and tie it at 1-inch intervals with butcher’s string.
2. Set up the grill for rotisserie cooking and preheat to high.
3. When ready to cook, skewer the lamb roast lengthwise on the spit. Add another generous sprinkling of the spice mixture. Attach the spit to the rotisserie mechanism, cover and let the meat start rotating. Reduce heat to medium (about 350°).
4. BASTING MIXTURE: combine the oil, lemon juice, wine, garlic, oregano and pepper in a medium-sized nonreactive (plastic is good) bowl and whisk to mix.
5. After the meat has been rotating for 15 minutes, restir the basting mixture and brush it all over the lamb, using a long-handled basting brush. Cook the lamb until crusty and brown on the outside and done to taste, about 1 to 1 1/2 hours. An instant read thermometer inserted in the thickest part of the roast will register 145° for rare, or 160° for medium or 170° for well done.
6. Uncover the grill every 15 minutes to brush more basting mixture on the meat throughout its cooking time. Add more of the seasoning mixture from time to time. (If using a charcoal grill, add 10-12 fresh coals per side after one hour.)
7. Transfer the roast, on the spit, to a cutting board. Extract the spit and let the roast rest for 10 minutes tented lightly with foil. Remove string and slice.
Per Serving: 561 Calories; 35g Fat (57.6% calories from fat); 56g Protein; 3g Carbohydrate; 1g Dietary Fiber; 189mg Cholesterol; 743mg Sodium.

Lamb and Eggplant Shepherd’s Pie

Recipe: Recipe by Jeanne Thiel Kelley in Bon Appetit, 3/09
Servings: 8-10

Filling:
1 1/2 pounds eggplant — unpeeled, cut into 3/4-to 1-inch cubes
Coarse kosher salt
7 tablespoons extra-virgin olive oil — (or more) divided
2 pounds lamb shoulder — boneless, well-trimmed
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 can canned tomatoes — diced in juice (28 ounce)
3 cups beef broth — (preferably organic)
8 whole garlic cloves — chopped
1 tablespoon dried oregano
Topping:
2 1/2 pounds russet potatoes — peeled, cut into 1-inch cubes
2 tablespoons butter — (1/4 stick)
2 tablespoons extra-virgin olive oil
2 garlic cloves — minced
3/4 cup whole milk
5 ounces kasseri cheese — coarsely grated (packed-1 1/4 cups)

1. For filling: Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
2. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
3. Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.
4. Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.
5. For topping: Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
6. Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
7. Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
8. Bake pie until filling is heated through and topping is golden, about 45 minutes.
Per Serving: 684 Calories; 44g Fat (59.0% calories from fat); 29g Protein; 40g Carbohydrate; 6g Dietary Fiber; 93mg Cholesterol; 778mg Sodium.

Grilled Rib Lamb Chops with Herb Rub

Recipe: Adapted from a recipe in Cook’s Illustrated: The
Best Recipe, Grilling & Barbecue
Servings: 4

HERB MIXTURE:
2 tablespoons Italian parsley — minced
1 tablespoon fresh rosemary — minced
1 tablespoon fresh sage — minced
1 tablespoon fresh thyme — minced
1 tablespoon fresh oregano — minced
2 tablespoons olive oil
1 whole garlic clove — minced
LAMB:
2 pounds lamb rib chops
Salt and pepper to taste

1. Herbs: Mince all the fresh herbs well, then add garlic and olive oil (just enough to hold the herbs together).
2. Salt and pepper the meat.
3. Apply a teaspoon or so of herbs to both sides of each rib chop. Allow the meat to sit out at room temp for about 30 minutes.
4. Preheat gas grill as follows: heat one burner to high and another burner to medium-low.
5. Rub the grill with a bit of olive oil applied to a paper towel. Place ribs on high heat side for about 2 minutes per side, just until you’ve achieved nice grill marks.
6. Move chops to the medium-low side and continue grilling for about 7-9 minutes, until done to your preference. For medium-rare, remove at 120. For medium, about 130.
7. Keep chops on a heated plate lightly tented with foil, for about 5 minutes, then serve immediately.
Per Serving: 847 Calories; 77g Fat (83.2% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 132mg Sodium.

Spicy Greek Confit Leg of Lamb with Feta Cheese Slather on a Pizza (Flatbread)

Recipe: Alan Greeley, chef/owner of the Golden Truffle, Costa Mesa, CA
Servings: 10

LAMB:
5 pounds boneless leg of lamb — flattened
750 milliliters red wine — (not pinot noir)
8 whole shallots — peeled
25 cloves garlic — minced
8 sprigs rosemary
8 sprigs oregano
3 whole jalapeno peppers — sliced
5 whole lemons — both juice AND zest
1 cup soy sauce
1 tablespoon freshly ground black pepper
2 cups olive oil
FETA CHEESE SLATHER:
1 cup olive oil
1 cup mayonnaise
2 cups plain yogurt
1 cup sour cream
2 cups feta cheese — crumbled
2 tablespoons garlic — minced (must use fresh cloves)
4 whole lemons — juice only
1/2 teaspoon cayenne
salt and pepper — to taste
PIZZA:
2 pounds raw pizza dough — store bought or freshly made
1/4 cup fresh oregano
1 teaspoon dried red chile flakes — optional
TOPPING: (not in the original recipe)
8 cups arugula
2 medium tomatoes — cored, seeded, chopped
1/3 cup fresh basil — sliced finely
Tossed with a simple oil and vinegar dressing

LAMB: 1. Using the palm of your hand, smash the leg of lamb so the marinade is able to soak in. In a mixing bowl combine the wine, garlic, rosemary, oregano, jalapenos, lemon zest and juice, soy sauce, olive oil and black pepper. Mix well. Place the lamb in an ovenproof casserole dish, add marinade and give it a good massage. Cover with plastic wrap and refrigerate overnight.
2. Next day, remove lamb and discard the marinade. Return lamb and shallots to casserole dish and cover with melted lard or olive oil (the chef said the lard will make the dish taste better – uh, yea). Make sure the fat or oil is covering the lamb by at least 1 inch.
3. Cover casserole dish with 3 or 4 layers of plastic wrap, sealing tightly, then cover with heavy-duty aluminum foil. It is VERY important to seal it well. Place in a 200 degree oven and cook overnight (12 hours).
4. Remove from oven. Allow to sit for 1 hour, then remove lamb from the fat and drip dry. Lamb can be eaten as is or shredded for the pizza. Once shredded, adjust seasoning with salt, pepper or lemon. If making pizza, keep warm.
FETA CHEESE SLATHER: 1. Place all ingredients in food processor and mix well. Chill. Can be made 24 hours ahead.
PIZZA: 1. Roll out pizza dough to a thin shape. At the event I went to, the pizza was in elongated ovals (about 4 inches by 10 inches). Brush both sides of pizza with olive oil. Brush a medium-hot outdoor grill with oil, then place pizza directly on the grill. Brush top side with more oil, if needed. Turn pizza over and cook briefly. If the pizza is thin, it doesn’t take long to cook through, so watch that it doesn’t turn into dry crackers. Turn pizza back to first side and add the feta cheese slather over the entire flatbread. Remove to a serving platter, add the hot lamb, then decorate with fresh oregano leaves and red chile flakes, if desired. Cut into pieces and serve. Or serve with arugula salad, chopped tomatoes and fresh basil on top.
Per Serving (it includes the marinade, so these figures are way off): 1361 Calories; 116g Fat (77.4% calories from fat); 51g Protein; 25g Carbohydrate; 5g Dietary Fiber; 161mg Cholesterol; 3243mg Sodium.

Roasted Leg of Spring Lamb Stuffed With
Italian Sausage, Spinach,
Pecorino and Pine Nuts

Recipe: the Scotto family, owners of New York’s restaurant Fresco (via Today show, 2005)
Servings: 6

TO PREPARE STUFFING:
1 pound Italian sausage — loose sweet type (or remove casings)
3 tablespoons butter
1/2 cup shallots — diced
2 cloves garlic — minced
1 pound spinach — par boiled, squeezed dry and chopped
1 tablespoon fresh oregano — chopped
1 tablespoon fresh mint — chopped
1/2 cup fresh bread crumbs
1/4 cup pine nuts — toasted
1/4 cup Pecorino cheese — grated
1 whole egg — lightly beaten
TO PREPARE LEG OF LAMB:
1 whole boneless leg of lamb — (5-1/2-pound) shank end, well trimmed
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh rosemary
sea salt and fresh cracked black pepper

1. For stuffing: Place ground sausage in a medium size stainless bowl and set aside. Melt butter in a heavy skillet or sauté pan, stir in shallots and garlic, cook until transparent. Add chopped spinach, oregano and mint, mix thoroughly. Cook mixture until all is dry and then add mixture to the ground sausage, mix again. Next add bread crumbs, pine nuts and pecorino cheese and beaten egg. Mix thoroughly and set aside to be stuffed into lamb.
2. For leg of lamb: Place the boneless lamb leg, cut side up, on the work surface. Butterfly meat by cutting into, but not through, the thickest part of the muscle. Open up the meat and spread stuffing directly down the middle of the leg. Reshape the lamb leg. Fold over the meat to enclose the filling. Use kitchen string to tie up the roast crosswise, to secure stuffing and its incision. Rub the lamb with olive oil; season generously with salt, pepper and rosemary.
3. Transfer meat to a roasting pan and roast in preheated oven until a meat thermometer inserted in the center registers 130 degrees F for medium rare (approximately 1 hour 15 minutes to 1 hour 30 minutes). After lamb has been removed from oven, let meat rest for 10 minutes before carving.
Per Serving: 460 Calories; 38g Fat (74.5% calories from fat); 21g Protein; 9g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 854mg Sodium.

Butterflied Leg of Lamb with
Cherry-Merlot (Marinade and) Sauce

Recipe: Phillis Carey, author & instructor
Servings: 8 (maybe more)

MARINADE:
2 whole shallots — chopped
3 cloves garlic — minced
2 cups red wine — preferably Merlot (a fruity-type red)
1 pound frozen cherries — (bagged) defrosted
2 tablespoons brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
2 teaspoons fresh marjoram — chopped
2 teaspoons fresh basil — chopped
2 teaspoons soy sauce

5 pounds leg of lamb — boneless, butterflied
Salt and pepper to taste

1. In a large saucepan combine the shallots, garlic, red wine and cherries. Bring to a boil over high heat. Boil until the liquid has reduced about half (about one cup remaining). Add brown sugar and continue cooking, stirring often, about 3-5 more minutes. Place mixture in blender (or food processor) and puree until almost smooth. Transfer this mixture to a bowl to cool, then add vinegar, oil, marjoram, basil and soy sauce.
2. Remove leg of lamb from its wrapping and stretch it out. If there are any very thick areas (there usually are) make a slit (sideways, not lengthwise) about halfway through the meat to help make the meat more evenly flat. (Those thick areas will cook much slower, so you’re trying to even out the thickness as much as possible.) Place marinade in a bowl or a large plastic bag and add the lamb. Squish the bag to make sure all the lamb is in contact with the marinade. Refrigerate, turning occasionally, for at least 4 hours, and up to 12 hours.
3. The meat can be broiled or grilled. Remove meat from marinade and pat dry. Meat should be cooked about 6 inches from the heat source. Use a meat thermometer, if possible. Grill (fat side down, first) using medium-high heat for 7-10 minutes per side (brushing with the marinade – see note in #4). Lamb should be cooked to 130 degrees for medium. Remove lamb and tent with foil for about 5-10 minutes.
4. Meanwhile bring the marinade to a boil and simmer gently for about 3-5 minutes. Remove about 1/4 cup of it and use to brush on the lamb when you turn it over. Slice meat in fairly thin pieces, and drizzle with the glaze on each slice.
Per Serving: 682 Calories; 45g Fat (63.4% calories from fat); 41g Protein; 17g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 252mg Sodium.

Dried Cherry Pecan Relish: 1/4 cup creme de cassis, 1/4 cup water, 1-2 T. sugar, 1 cup dried tart cherries, 1/3 cup toasted chopped pecans, 2 tsp orange zest. Cook creme de cassis, water and sugar in saucepan, stirring until sugar dissolves and it comes to a boil. Add the dried cherries, reduce heat, cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and zest. Season lightly with salt and transfer to a bowl. Cool. Keeps, covered, in refrigerator, for one week. Sauce would also be good on pork or chicken. Phillis’ recipe called for 1/4 cup sugar, but I suggest you start with less and add more if needed.