Monday, September 14, 2009

Lamb wit Currant Mint Sauce

WE Like lamb - almost any way you prepare it. Thanks to Afrimoo (Caroline on, we received this recipe. I have left the Metric measurements on for those who use that system and have only adjusted it slightly.

Lamb with Currant Mint Sauce

1/4 cup (50 mL) red wine vinegar
3 tbsp (50 mL) extra-virgin olive oil
1 T Lemon juice
3 cloves garlic, minced
2 tbsp (15 mL) chopped fresh rosemary (or 1 T thyme) (or 1 tsp/5 mL dried)
1 butterflied boneless leg of lamb (about 3 lb/1.5 kg)
1/2 tsp (2 mL) each salt and pepper

Red Currant Mint Sauce:
1/2 cup (125 mL) red currant jelly
1/3 cup (75 mL) chopped packed fresh mint leaves
2 tbsp (25 mL) port wine (optional)
2 tbsp (25 mL) red wine vinegar
Pinch each sea salt and fresh cracked pepper

In large glass bowl, combine vinegar, oil, lemon juice, garlic and rosemary, or thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)

Red Currant Mint Sauce:
In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 30 minutes before serving.)

Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.

And this really looks good!!! I have not tried it, but will soon. If anyone tries this, please let u know what you thing. I suppose too, that you could use some Lamb Shanks instead of the Butterflied Leg of Lamb. Just some thoughts.

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