Grilled Leg of Lamb with Merlot Butter Recipe

1 small yellow onion
1 carrot, peeled and sliced
6 garlic cloves - chopped
2 sprigs fresh rosemary
2 cups Merlot wine
1 cup olive oil
8 pounds boneless leg of lamb, butterflied to lay flat

Combine first seven ingredients for marinade in a large bowl with a tight lid or a zip lock bag, add lamb. Refrigerate leg of lamb over night.

Clean and preheat your lightly oiled grill. Grill lamb for about 10 to 12 minutes on both sides or to your desired doneness. Let the leg of lamb rest for 5 or 6 minutes, slice lamb and top each servings with merlot butter.

Merlot Butter Recipe

2 cups Merlot wine
1 cup room temperature butter
1 large shallot, minced
1 teaspoon minced rosemary
salt and pepper

In a sauce pan over medium-high heat, reduce the 2 cups Merlot until 1/2 cup remains, remove pan from the heat and cool to room temperature. Using a whisk spatula or electric mixer on low, combine reduced merlot wine with the remaining ingredients, season with salt and pepper. Chill the Merlot butter slightly for easier handling. Use wax paper to roll the Merlot butter into a 2 inch thick log, refrigerate Merlot butter in the wax paper until set. Slice and serve over warm leg of lamb and your favorite vegetable.