Grilled Leg Of Lamb With Tarragon And Balsamic Vinegar

Recipe Ingredients

		Boneless leg of lamb - cut serving size
		= (7 to 8 oz ea - 1 3/4" to 2 1/2" thk)
		Reserving bone and trim for stock
		Marinade
2 cups	474ml	Olive oil
2 tablespoons	30ml	Granulated garlic
2 tablespoons	30ml	Unseasoned meat tenderizer
3 tablespoons	45ml	Dry rosemary
3 tablespoons	45ml	Cracked pepper
		Sauce
1/2 cup	118ml	Marinade into sauce
4		Garlic cloves - chopped
1/2 cup	118ml	Fresh tarragon
1/2 cup	118ml	Balsamic vinegar
1/2 cup	118ml	Apple/mint jelly
1/2 cup	118ml	Port wine
2 cups	474ml	Reduced lamb stock
1 tablespoon	15ml	Freshly-cracked black pepper

Recipe Instructions

The best way to marinate this amount of meat is to put everything into a 2 gallon Ziplock bag and shake it up. Every day or so, move the meat around in the mixture to be sure all the pieces get covered.

Remove the meat from the refrigerator and allow it to reach room temperature about an hour before cooking.

For the Sauce: In a pot, cover all the bones and trim from the lamb with water and cook on low heat overnight. In the morning strain the remaining water into a smaller sauce pan and reduce to about 2 cups of liquid.

Refrigerate the demi-glace and skim the fat off the top. Save the rest for your final procedure.

Heat the marinade over high heat until sizzling, add garlic, tarragon and pepper. Cook for 1 minute.

Deglaze with the port, and add the remaining ingredients, reduce to 1/3 of the original volume and reserve for use with the lamb.

Cooking and Service: When the fire is ready, start with the thicker pieces of lamb and cook as closely to the fire as possible. The oil will cause the fire to flare up and engulf the outside of the meat, which is exactly what you want to happen.

The idea is to create a crust that will add another dimension of texture and seal the juices and marinade inside. After a few minutes, add the thinner pieces as well. Do not turn the meat more than is necessary to keep it from burning.

When you think the meat is done to your liking, remove it from the fire and cut off a thin slice to check doneness. When all of the meat is cooked, cut the various chunks across the grain into slices about 1/2-inch thick. Arrange on plates and pour a small amount of sauce over the lamb.

This recipe yields ?? servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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