MENU
 
 
 
 

  • Grilled Lamb With Balsamic Vinegar Sauce

    0 votes
    Grilled Lamb With Balsamic Vinegar Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. Dry white wine
    • 3 x Rosemary sprigs
    • 1 1/2 tsp Balsamic vinegar
    • 1 1/2 tsp Chopped shallot
    • 1/4 tsp Black pepper
    • 2 c. Veal, lamb or possibly beef stock
    • 1/4 c. Red currant jelly
    • 1/2 tsp Chopped fresh rosemary
    • 1/8 tsp Chopped garlic
    • 1 x 18-ounce boned lamb loin, trimmed Coarse salt Coarsely grnd pepper
    • 3 Tbsp. Unsalted butter, room temperature

    Directions

    1. Sauce: Boil wine, rosemary, vinegar, shallot & pepper in heavy medium skillet till reduced to 2 tbs, about 6 min. Add in stock and boil till reduced to 5 tbs, about 25 min. (Can be prepared 6 hrs ahead and refrigerated).
    2. Lamb: Prepare barbeque grill on medium heat, or possibly preheat oven to 350. For marinade, combine jelly, rosemary and garlic in glass baking dish. Season lamb with salt & pepper. Add in to marinade, turning to coat. Marinate 10 min.
    3. Grill or possibly bake lamb till cooked to desired degree of doneness, about 5 min per side for rare. Transfer to platter.
    4. 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.
    5. Slice lamb and arrange atop sauce.

    Similar Recipes

    Leave a review or comment