Decks and Grills are Like Wisdom and Experience
May is finally here and better weather is starting to make an appearance in our part of New England. With the “home-time” people have been logging due to the Covid Virus, our customers are telling us they are wanting to spruce up, change up and add-on additions, sunrooms and new decks to allow more comfort and enjoyment as they are planning to just stay home even after the stay-home orders are lifted. With Memorial Day here in less than a month, getting outdoor deck spaces ready for that most important summer appliance – THE GRILL – is now in full swing.
This post is the next installment in our “Staying Home Requires Red Wine & Chocolate” series. So far there have been 3 yummy baked good recipes posted which use or go great with these two most important foods. Today we are going to change things up a bit and do a recipe with Red Wine & Lamb. It is easy to prepare and grill out on your deck while enjoying even more red wine with good friends once Covid is a faint memory.
Enjoy this recipe! Send us pictures of you grilling up on your back deck. And remember, decks and grills are like wisdom and experience. You can’t have one without the other! If you are wanting a beautiful new deck, Creative Enclosures, LLC’s over thirty years in business offers to you our wisdom and experience to design and create a new deck to enjoy this season and for many years to come!
Red Wine Marinated & Grilled Lamb
INGREDIENTS
1 cup dry red wine (such as Zinfandel)
3/4 cup chopped shallots (about 3 large)
1/2 cup whole grain Dijon mustard
1/3 cup finely chopped fresh rosemary plus 10-12 small sprigs for inserting into lamb prior to marinating, plus add’l sprigs for garnish if desired
1/4 cup olive oil
3 garlic cloves, pressed
3 garlic cloves, sliced
1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
1 cup low-salt beef broth
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
RECIPE PREPARATION
Whisk wine, shallots, mustard, 1/3 cup chopped fresh rosemary, oil, and pressed garlic in medium glass bowl. Transfer 1/2 cup marinade to small bowl; reserve for sauce.
Open up lamb and with a paring knife make small random slits into meat and insert a slice of garlic and a small sprig of rosemary into each slit. Try to spread the garlic and rosemary evenly throughout the meat so you have 10 -12 slits.
Place leg of lamb in 2-gallon resealable plastic bag. Pour remaining marinade into bag; seal. Turn bag to coat, arranging lamb in 1 flat piece. Place lamb in marinade on rimmed baking sheet. Chill for 8 hours or overnight.
Combine reserved 1/2 cup marinade and beef broth in small saucepan. Boil until reduced to 3/4 cup, about 12 minutes. DO AHEAD Sauce can be made 1 day ahead. Cool, cover, and chill.
Prepare barbecue (medium heat). Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging. Open lamb like book and sprinkle on both sides with salt and pepper. Transfer lamb to grill. Cover and grill until charred and instant-read thermometer inserted into meat registers 135°F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired). Transfer to work surface; let rest 10 minutes.
Rewarm sauce. Whisk in butter and remaining 1 tablespoon chopped sage. Season to taste with salt and pepper.
Thinly slice lamb against grain. Transfer to platter. Spoon some of sauce over. Garnish with fresh rosemary sprigs, if desired. Serve with additional sauce alongside.