SHALLOTS

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6 tablespoons ( ¾ stick) butter

6 cups sliced shallots (about 18 shallots)

¾ cup Merlot

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LAMB

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1 cup Dijon mustard

1 cup fresh rosemary leaves

8 garlic cloves

¼ cup cracked black pepper

2 tablespoons salt

2 6pound bonein legs of lamb

6 ½ cups canned lowsalt chicken broth

4 ½ cups Merlot

½ cup red wine vinegar

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FOR SHALLOTS: Melt butter in heavy large skillet over mediumhigh heat. Add shallots; saute until golden, stirring often, about 10 minutes. Add ¾ cup Merlot; cook until absorbed, about 3 minutes.

(Can be made 1 day ahead. Cover, chill.)

FOR LAMB: Blend mustard, rosemary, garlic, pepper and salt in processor until coarse paste forms. Arrange 1 lamb leg in each of 2 roasting pans, fat side up. Rub lamb with mustard paste. Let stand at room temperature 1 hour.

Preheat oven to 375 F Roast lamb for 30 minutes.

Mix 1cup broth, 1 ½ cups Merlot and vinegar in large saucepan. Boil until reduced to 2 cups, about 7 minutes; pour over lamb. Continue to roast lamb until thermometer inserted into thickest part registers 130 F, about 1 hour 30 minutes.

Meanwhile, boil 5 ½ cups broth and 3 cups Merlot in heavy large pot until reduced to 3 ½ cups, about 30 minutes.

Transfer lamb to 2 large platters. Set each roasting pan atop 2 burners at mediumhigh heat. Add ½ cup reduced Merlot mixture to each pan. Bring to boil, scraping up any browned bits. Mix drippings into Merlot mixture in pot.

Stir ½ cup Merlot mixture into shallot mixture; cook until heated through. Transfer mashed potatoes to large serving bowl. Make well in center of potatoes. Fill with shallot mixture. Serve lamb, passing remaining Merlot mixture separately.

From Bon Appetit December 1999, Page 220