Grilled Colorado Spring Lamb

• From: American Lamb Board

Ingredients

• Roasted Lamb Leg1 lamb leg roast, boned, rolled and tied (about 6 pounds)

• 1/2 cup olive oil

• 1/4 cup chopped rosemary leaves

• 2 tsp freshly ground pepper

• Fresh rosemary sprigs for garnish

• Lamb Sauce8 cloves garlic, finely chopped

• 3 shallots, finely chopped

• 2 Roma tomatoes, chopped

• 1 sprig rosemary

• 1/2 tsp pepper

• 1/4 tsp salt

• 3 cups white wine or chicken broth

• 1 cup chicken broth

• Radicchio d’ Treviso1 large head radicchio

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 tsp granulated sugar

• 16 thin slices pancetta

• 16 wooden skewers, soaked in water

• Grilled Artichokes4 artichokes, tips and stems trimmed

• 1/2 cup olive oil

• 1 tsp salt

• 1 tsp ground pepper

• Artichoke Puree6 whole artichoke hearts, from a can, drained

• 1 Tbs canola oil

• 1/2 cup white wine

• 3/4 cup half and half

• 1 tsp salt

• 1/2 tsp white pepper

• 1/4 cup goat cheese, chopped

Lamb sauce, radicchio, and artichoke "duet" make this roasted leg of lamb a whole meal.

Directions

• Roasted Lamb LegIn a bowl, combine oil, rosemary, and pepper.
• Place lamb in sealable plastic bag and add marinade. Refrigerate and marinate overnight.
• Remove lamb from marinade and discard marinade. Place lamb on rack in a roasting pan.
• Roast in 325°F oven for 20 to 25 minutes per pound or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well. Use pan and drippings to prepare Lamb Sauce.
• Cover and let roast stand 5 to 10 minutes. Internal temperature will rise approximately 5 to 10 degrees.
• Just before serving cut lamb into thin slices.
• Lamb SauceIn a pan with roasted lamb drippings, sauté garlic and shallots until golden. Add tomatoes, rosemary, pepper and salt. Cook for 4 minutes.
• Mix in wine, stirring and scraping pan bottom to incorporate all of the lamb drippings.
• Cook to reduce liquid by one-half. Blend in chicken broth and cook to reduce by one-half.
• Strain sauce, using spoon to press vegetables through strainer. Keep warm.
• Radicchio d’ TrevisoCut radicchio into eight wedges. Whisk together vinegar, oil, and sugar. Place radicchio in bowl and pour over vinegar-oil mixture. Cover and let marinate for 30 minutes.
• Remove from marinade.
• Wrap two pieces pancetta around each wedge and insert two parallel skewers into one wedge.
• Repeat process to prepare all wedges, set aside.
• Grilled ArtichokesSteam artichokes until just tender. Slice artichokes in half and remove choke. Place in dish cut-side up.
• Combine oil, salt, and pepper and drizzle over artichokes.
• Cover and let marinate for 30 minutes.
• To grill radicchio and artichokes: Grill over medium-hot charcoals covered with gray ash. Cook radicchio 3 to 4 minutes per side until pancetta is crisp.
• Cook artichokes cut side down for 3 minutes, turn and cook additional 3 minutes. Remove from grill and remove skewers, set aside.
• Artichoke PureeSlice artichokes into thin pieces. In skillet, heat oil over medium heat. Sauté artichokes for 3 to 4 minutes; stirring occasionally.
• Add wine, cook until reduced by one-half. Remove from heat and stir in half and half, salt and pepper. Puree in food processor.
• Add goat cheese and process to blend. Set aside.
• To Serve: Spoon one-eighth of the Artichoke Puree onto each plate.
• Place lamb slices on top of puree and spoon on sauce. Add grilled artichoke half and radicchio wedge to plate.
• Garnish with fresh rosemary sprigs.