2004 Warrick Red – Herb-crusted Lamb with Mushroom Compound Butter

2004 Warrick Red – A full-bodied, rich, smooth blend of Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Petite Verdot and Viognier.

Herb-crusted Lamb with Mushroom Compound Butter

(serves 6-8 people)

1 leg of lamb (4lbs) boneless & butterflied (butcher will do this if you ask)
4T olive oil
2T red wine
2T Dijon mustard
1T minced fresh rosemary
1T minced fresh thyme
2 cloves minced garlic
1 T salt
1 T black pepper

Unwrap lamb – if more than 2 inches thick at any point, pound with a flat meat mallet.

Combine olive oil, red wine, mustard, rosemary, thyme, and garlic.

Rub over lamb.

Refrigerate for 24-36 hours.

Remove from fridge, season with salt and pepper.

Allow to sit at room temperature for 30 minutes.

Grill on high for 4-5 minutes (until well browned) on each side.

Lower heat to medium, close lid, and continue to cook for approximately 10 minutes (internal temp should be 125-130).

Remove from grill, cover and let sit for 15 minutes.

Slice against grain.

Mushroom compound butter

1 cup dried mushrooms (porcini, shitake or a mix)
½ cup warm water
2 sticks softened unsalted butter
2T truffle oil (white or black)
2T parsley – chopped finely

Soak mushrooms in warm water for 30 minutes, until soft.

Rinse, dry and chop finely.

Mix softened butter, mushrooms, parsley and truffle oil.

Refrigerate.

(Roll into a log for a nice presentation.)

Slice butter and serve on slices of lamb.