Grilled Lamb with Balsamic Vinegar Sauce
| Yield: | 1 Servings |
| Categories: |
| 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 |
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