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Grilled Lamb with Balsamic Vinegar Sauce

Sauce:
1/2 c Dry white wine
3 Rosemary sprigs
1 1/2 ts Balsamic vinegar
1 1/2 ts Minced shallot
1/4 ts Black pepper
2 c Veal, lamb or beef stock


Lamb:
1/4 c Red currant jelly
1/2 ts Minced fresh rosemary
1/8 ts Minced garlic
1 18-oz boned lamb loin, trimmed
Coarse salt
Coarsely ground pepper
3 tb Unsalted butter, room temperature


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.


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