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RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Lamb with Dried Cherry
Port Wine Sauce
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Lamb
with Dried Cherry Port Wine Sauce |
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A delicious
fruited wine sauce...
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LAMB: |
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24
oz |
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lamb
sirloin (4 pieces) |
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½
cup |
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extra virgin olive oil |
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1
Tbs |
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garlic, peeled and minced |
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4
Tbs |
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rosemary, minced |
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2
Tbs |
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ginger root, peeled and minced |
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½
cup |
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soy
sauce |
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¼
tsp |
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black pepper
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SAUCE: |
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¼
cup |
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olive oil |
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4
Tbs |
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shallots, peeled and minced |
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2
cups |
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port
wine |
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3
cups |
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lamb
stock |
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½
cup |
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dried cherries |
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salt
and pepper to taste |
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1 |
In an
airtight container (or large ziploc baggie), add
lamb meat and other ingredients. Place in the
refrigerator overnight to marinate. |
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2 |
Drain
marinade and discard. Over a prepared grill on
high heat, grill lamb to medium-rare (about 7
minutes per side). |
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3 |
Prepare
sauce: In a skillet, heat olive oil until hot;
add shallots and cook until transparent. Add
port wine and cook until alcohol dissipates; add
lamb stock. |
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4 |
Reduce heat
and let sauce reduce down to 1 cup. Add cherries
and cook for 10 minutes. Season sauce with salt
and pepper to taste. |
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5 |
Serve sauce
over sliced grilled lamb. |
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Servings: 4
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Recipe Source |
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Restaurant Secrets, 1999 |
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