Grilled Lamb with Balsamic Sauce
Serve with 2010 James O'Neil Cabernet Sauvignon
In a large bowl, stir together lemon zest, rosemary, thyme, 2 Tbs. salt, red pepper flakes, ½ tsp black pepper, garlic, ¼ cup olive oil and mustard. Coat the lamb on both sides with the mixture. Cover and refrigerate for a minimum of 5 hours.
Prepare a medium-hot fire in a grill or pre-heat gas grill. Place the lamb on the center of the grill rack, close the lid and grill for 10 minutes. Turn the lamb over, close the lid and cook until an instant-read thermometer, inserted into the center of the lamb, registers 130-135° F for medium-rare. For medium, cook 10-15 minutes more.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving.
Meanwhile, in a small saucepan over medium-high heat, add the butter and shallots, cook until shallots are tender; 2-3 minutes. Add the vinegar and simmer, stirring until it is nearly evaporated; 1-2 minutes more. Add the stock, bring to a boil and simmer, stirring occasionally until liquid is reduced by half; 3-4 minutes more. Transfer the sauce to a warmed sauceboat.
Carve the lamb into thin slices and transfer to a warmed platter. Pass the sauce along side.
• Zest of 1 lemon
• 1tsp. finely chopped fresh rosemary
• 2 Tbs. finely chopped thyme
• 3 Tbs. kosher salt
• ¼ tsp. red pepper flakes
• 1 ½ tsp. freshly ground black pepper
• 2 Tbs. minced garlic
• ½ cup olive oil
• 2 tsp. Dijon mustard
• 1 butterflied leg of lamb (2 ½ - 3 lbs)
• 2 Tbs. unsalted butter
• ½ cup balsamic vinegar
• 2 shallots, finely minced
• 2 cups chicken stock