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Ingredientes
- 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
Direcciones
- 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).
- 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.
- Grill or possibly bake lamb till cooked to desired degree of doneness, about 5 min 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 565g | |
| Calories 985 | |
| Calories from Fat 384 | 39% |
| Total Fat 43.51g | 54% |
| Saturated Fat 24.59g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 347mg | 116% |
| Sodium 303mg | 13% |
| Potassium 1218mg | 35% |
| Total Carbs 64.91g | 17% |
| Dietary Fiber 1.2g | 4% |
| Sugars 45.18g | 30% |
| Protein 62.95g | 101% |
