Pair with Syrah/Shiraz

Winery Name:
Midnight Cellars - Paso Robles - California Central Coast

Featured Wines:
Midnight Cellars 2005 Chardonnay Equinox
Midnight Cellars 2005 Syrah Nocturne
Midnight Cellars 2006 Chardonnay Equinox

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Ingredients:
Serves eight

1 (7 Pound) Leg of Lamb, fat trimmed to 1/2"
12 Anchovy fillets, packed in oil
12 Garlic cloves, peeled,halved lengthwise
1/2 Cup of Duck or Bacon fat
3 Tablespoons Rosemary, fresh, chopped
1 Tablespoon Creole seasoning
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper, fresh ground
1 Yellow Onion, large, peeled, quartered
1 Carrot, large, cut into 2 inch pieces
1 Turnip, large, trimmed and quartered
2 Celery stalks, cut into 2 inch pieces
1/2 Cup Chicken or Beef stock
2 Tablespoons unsalted-Butter,cut 4 pieces

Preparations:
Preheat the oven to 350 degrees F. With a small, sharp knife, make 12 (1 1/2 inch deep) slits about every two inches of the lamb. Wrap the anchovies around the garlic cloves and stuff into the slits. In a large roasting pan set over 2 burners, heat the duck or bacon fat over medium heat. Add the lamb and sear on all sides (about 5 minutes). Remove from the heat and in a small bowl combine the rosemary, Creole seasoning, salt, and pepper to create a rub. Rub evenly over all of the lamb. Add the vegetables and stir to coat with the fat. Roast 1 1/2 hours until internal temperature reaches 130 degrees for medium-rare, stir the vegetables every 30 minutes during this time. Remove lamb and vegetables from the oven and transfer to a large platter, cover and let it rest for 15 minutes. Place the pan over two burners. Add wine and cook stirring to deglaze the pan and reduce by half. Add the stock, reduce by 1/2 again. Strain into a small saucepan through a fine mesh strainer; extract as much liquid as you can. Return liquid to medium heat, stirring constantly and add the butter cubes to complete gravy. Carve the lamb, place along side of roasted vegetables and top with gravy. Take a large sip of Syrah.