Grilled Lamb Marinated in Red Wine

🧂 Ingredients

• 400 gr deboned leg of lamb
• 200 ml red wine

  cabernet sauvignon or merlot
• 50 ml port wine
• 30 ml olive oil
• 1 pc sprig thyme
• 1 pc bay leaf
• 1 tsp crushed white peppercorns
• The liquid from the marinade
• 60 ml lamb stock
• 15 gr cold unsalted butter
• 1 tbsp Maldon salt or fleur de sel
• 1 tsp crushed white peppercorns
• 1 tsp crushed pink peppercorns
• 1 tsp crushed coriander seeds
• ½ pc lemon

  zest

Instructions

• 1 Bring all ingredients for the marinade to the boil for a minute to allow the
  alcohol to evaporate.
  
  Remove from the stove and let it cool.
• 2 Submerge the lamb into the cold red wine marinade and leave at room temperature
  for 60 minutes.
• 3 Prepare the seasoning by combining all ingredients together.
• 4 When the lamb is removed after marination time, bring the marinade to the boil
  to reduce by half. Remove any impurities with a skimmer.
  
  Add the lamb stock and cook until thickened.
  
  Whisk the butter parcels into the sauce and season to taste.
• 5 Grill the lamb over a high heat for 4-5 minutes on each side until a crust is
  formed.
• 6 Place the grilled lamb onto a wire rack to rest and cover with thin foil for 5
  minutes.
• 7 Cut the lamb leg into thin slices or medallions.
• 8 Spoon the red wine sauce onto the plate, arrange the lamb and vegetables of your
  choice on top.
  
  Sprinkle some of the seasoning mix on the meat.

Nutrition Info