To make Leons Sauce: Heat the olive oil in a medium skillet set over medium-high heat until bubbling and hot, about 1 minute. Remove skillet from heat; add the wine, garlic, butter, mushrooms, parsley, and demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, until mushrooms are tender and the sauce is thick and reduced enough to coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated, up to 1 week. (Makes about 1 1/2 cups) Using a sharp knife, make small slit in the roasts fat. Remove the meat from the bone (or have your butcher do it for you, reserving the bone). Season well with salt and pepper. Squeeze the lemon juice over the fat to prevent flare-ups. Using kitchen twine, tie the bones to the meat. Place 2 to 3 cabbage leaves on the meat-side of the roast. Tie the leaves onto the roast with twine in several places to prevent the meat from burning. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately-hot to hot. Over the hottest part of the grill, sear the meat on the bone side and the narrow sides, 1 to 2 minutes per side. Sear the meat side, about 3 minutes. Use tongs when turning roast to avoid unnecessary punctures to retain as much moisture as possible. Transfer the roast, bone-side down, to the cooler part of the grill. Cover the grill, and cook 25 minutes. Baste with beer, and turn roast; cook 15 minutes more. Continue grilling, turning and basting occasionally with beer. Remove the cabbage leaves after 45 minutes. One hour into the cooking time, insert an instant-read thermometer into the thickest part of the meat, being careful not to insert the thermometer too close to a bone. Continue cooking until thermometer registers between 135 and 140 degrees, 1 hour 10 minutes to 1 hour 20 minutes. Remove roast from grill, and let rest 5 to 10 minutes before carving. Serves 12 to 14. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (766g)|
|Recipe Makes: 12|
|Calories from Fat: 1455 (76%)|
|Amt Per Serving||% DV|
|Total Fat 161.7g||216 %|
|Saturated Fat 67.9g||339 %|
|Monounsaturated Fat 68.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 417.8mg||129 %|
|Sodium 367.6mg||13 %|
|Potassium 1814.6mg||48 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 6.7g|
|Protein 95g||136 %|
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Calories per serving: 1905
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