Grilled lamb with balsamic vinegar sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry white wine |
| 3 | Rosemary sprigs | |
| 1½ | teaspoon | Balsamic vinegar |
| 1½ | teaspoon | Minced shallot |
| ¼ | teaspoon | Black pepper |
| 2 | cups | Veal, lamb or beef stock |
| ¼ | cup | Red currant jelly |
| ½ | teaspoon | Minced fresh rosemary |
| ⅛ | teaspoon | Minced garlic |
| 1 | 18-oz boned lamb loin, trimmed | |
| Coarse salt | ||
| Coarsely ground pepper | ||
| 3 | tablespoons | Unsalted butter, room temperature |
Directions
SAUCE
LAMB
Sauce: Boil wine, rosemary, vinegar, shallot & pepper in heavy medium skillet until reduced to 2 tbs, about 6 minutes. Add stock and boil until reduced to 5 tbs, about 25 minutes. (Can be prepared 6 hours ahead and refrigerated).
Lamb: Prepare barbeque grill on medium heat, or preheat oven to 350. For marinade, combine jelly, rosemary and garlic in glass baking dish. Season lamb with salt & pepper. Add to marinade, turning to coat. Marinate 10 minutes.
Grill or bake lamb until cooked to desired degree of doneness, about 5 minutes per side for rare. Transfer to platter.
Return sauce to boil. reduce heat to low and whisk in butter, 1 tbs at a time. Strain sauce. Season with salt & pepper. Spoon sauce onto plates.
Slice lamb and arrange atop sauce.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 27, 1997