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 rubber spatula or electric mixer, 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 11/2 inch thick log, refrigerate Merlot butter in the wax paper until set. Slice and server over warm leg of lamb and your favorite vegetable.