Sorrel Stuffed Leg of Lamb with Blackberry Shiraz Glaze

For the glaze:

1 bottle shiraz (we used Purple Moon, $4 at Trader Joes)
~ 2 handfuls of ripe blackberries
~ 1tsp to 1tbsp sugar

For the lamb:
1 3-5 lb boneless leg of lamb, fat trimmed
4-5 leaves sorrel, sliced thinly
salt & pepper to taste



Preheat oven to 350. Coat inside of lamb with salt, pepper, and sorrel. Roll lamb and tie with kitchen string. One end of the lamb will be nice and neatly packaged, one end will look "flappy." This is fine, it won't affect the cooking. Cook for about 1 hour (the general rule is 30-35 minutes/lbs).

While the lamb is cooking, combine wine, sugar, and blackberries in a sauce pot and bring to a boil. Use a whisk to mash the berries and to stir occasionally, reducing mixture by roughly 2/3, or until syrupy.



Use a brush to coat the lamb in glaze, then cook for another roughly 30 minutes, re-glazing regularly. When the internal temperature of the meat reaches 150-155 degrees, remove from oven and let sit for 15-20 minutes. Slice and serve.





We had this with corn and asparagus. We matched it up with Black Mountain Vineyards 2006 Pinot Noir and Gaetano D'Aquino Valpolicella.


Thoughts:
Next time I may apply the glaze throughout the whole process. The flavor of the glaze wasn't a strong as I expected, nor did it get any "crunch." Those aren't necessarily bad things, but it wasn't exactly what I expected.

This was phenomenally delicious.