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Grilled Leg Of Lamb With Tarragon And Balsamic Vinegar

The preparation on this recipe takes a little advance planning but it is well worth it; especially when you become a food hero to your friends! Boneless is the only way to go because the meat is ready to cut into serving size pieces of 7 to 8 ounces (1 3/4 and 2 1/2 inches in thickness). This also gives you better control over the degree of doneness of each piece -- you can turn and/or remove each piece individually rather than have to contend with a whole butterflied leg.

Type: Lamb
Courses: Main Course

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
2 cups 474mlOlive oil
2 tablespoons 30mlGranulated garlic
2 tablespoons 30mlUnseasoned meat tenderizer
3 tablespoons 45mlDry rosemary
3 tablespoons 45mlCracked pepper
1/2 cup 118mlMarinade into sauce
4   Garlic cloves - chopped
1/2 cup 118mlFresh tarragon
1/2 cup 118mlBalsamic vinegar
1/2 cup 118mlApple/mint jelly
1/2 cup 118mlPort wine
2 cups 474mlReduced lamb stock
1 tablespoon 15mlFreshly-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.

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