Recipe - Grilled Lamb Kebabs With Coriander And Cumin

SAUCE
One half cup Dry white wine
3 Rosemary sprigs
1 One half teaspoon Balsamic vinegar
1 One half teaspoon Minced shallot
One fourth teaspoon Black pepper
2 cup Veal, lamb or beef stock

LAMB
One fourth cup Red currant jelly
One half teaspoon Minced fresh rosemary
1/8 teaspoon Minced garlic
1 18oz boned lamb loin,
trimmed
Coarse salt
Coarsely ground pepper
3 tablespoon Unsalted butter, room
temperature

Sauce: Boil wine, rosemary, vinegar, shallot & pepper in heavy medium
skillet until reduced to 2 tbs, about 6 minutes. Add stock and boil until
reduced to 5 tbs, about 25 minutes. (Can be prepared 6 hours ahead and
refrigerated).

Lamb: Prepare barbeque grill on medium heat, or preheat oven to 350. For
marinade, combine jelly, rosemary and garlic in glass baking dish. Season
lamb with salt & pepper. Add to marinade, turning to coat. Marinate 10
minutes.

Grill or bake lamb until cooked to desired degree of doneness, about 5
minutes per side for rare. Transfer to platter.

Return sauce to boil. reduce heat to low and whisk in butter, 1 tbs at a
time. Strain sauce. Season with salt & pepper. Spoon sauce onto plates.
Slice lamb and arrange atop sauce.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 27, 1997