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Recipe by Chef de Cuisine Scott Giambastiani, Viognier Restaurant - San Mateo, CA

Herb Marinated California Lamb with Morels

1 California leg of lamb (4 to 6 pounds)
1/2 bunch Italian (flat leaf) parsley, minced
6 mint leaves, minced
4 sprigs thyme, leaves only, minced
2 cloves garlic, minced

Salt and fresh ground black pepper

Extra virgin olive oil

1 quart chicken broth

6 tablespoons unsalted butter, divided use

5 to 10 fresh morel mushrooms, split and cleaned

1. Trim fat from leg, set aide.
2. Combine parsley, mint, thyme and garlic in small bowl; add salt and pepper to taste. Mix well. Rub trimmed leg of lamb with olive oil and coat with the herb mixture. Wrap in plastic wrap and refrigerate for 4 to 6 hours.
3. To prepare lamb, remove plastic wrap and place on roasting rack. Roast in preheated oven at 350*F, 15 to 20 minutes per pound for medium-rare. When internal temperature of lamb reaches 145*F at thickest part, remove from oven and let stand for 10 minutes.
4. For lamb sauce, heat broth to boiling in 2-quart saucepan and simmer until reduced to about 1 cup. Whisk in 4 tablespoons butter. Season to taste and set aside.
5. Sauté morels in remaining butter; keep warm.
6. Place lamb on cutting board; slice thin.
7. Reheat lamb sauce.
8. Arrange lamb slices on plate; spoon over lamb sauce and sautéed morels.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.