Grilled Lamb with Bordeaux Demi-glaze


DESCRIPTION



RECIPE TYPE

SEASON
Entree
 Summer

INGREDIENTS

Yield: 4 Servings
 

Lamb:

4 7 ounce Lamb Tenderloins

Marinade:

1/2 cup olive oil

2 teaspoons kosher salt

1 cup fresh orange juice

1/8 cup fresh thyme

2 sprigs of rosemary

 

Sauce:

1 cup Demi Glaze

1 Cup Little Bear Creek

1tsp Sugar

2 sprigs rosemary

2 teaspoons chopped shallots

 

 

 

METHOD
Marinade: whisk all wet ingredients till emulsified, add spices and salt  - mix well. Then add lamb loins and marinate for at least 2 hours - but no more than 8 hours.

Sauce: Sauté shallots with a bit of evoo then add wine and demi. Reduce to 1/3 then add sugar and rosemary. Let rosemary rest in sauce for 30 minutes then remove.

Grill lamb til desired doneness then drizzle with sauce.

 


ASSEMBLY