| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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@prodigy.com (DEBORAH EPSTEIN) on Mar 27, 1997
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