Preheat oven to 325°F/160°C. Trim fat from lamb.
In a small saucepan, melt 4 Tbsp. (60 mL) butter. Set aside.
Put lamb on a work surface, outside of roast down. Sprinkle with half of cheese and all the jalapeños. Roll and tie in 4 or 5 places.
Place roast in an ovenproof Dutch oven with tight-fitting lid and brush with melted butter. . Braise for 1 hour, basting occasionally with melted butter. Increase heat to 425°F/220°C and cook for 15 to 20 minutes more, to brown.
Remove meat and keep warm. Place Dutch oven on high heat and reduce drippings for 2 minutes. Skim off as much fat as possible. Stir in maple syrup and wine and boil 2 minutes more. Add broth and reduce until sauce starts to thicken. Remove sauce from heat and add remaining cheese. Whisk in remaining 1 Tbsp. (15 mL) cold butter.
Untie lamb and slice. Spoon sauce over top.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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