|
ITALIAN-STYLE BARBECUED LAMB BREAST
10 garlic cloves
1/2 teaspoon salt
Black pepper to taste
2 to 3 tablespoons chopped fresh rosemary leaves
2 cups dry red wine
1/2 teaspoon cumin
1 piece of lamb breast (about 4 pounds), trimmed but with some fat
3 tablespoons extra virgin olive oil
1 cup lamb or beef broth
A few drops balsamic vinegar
Sprigs of fresh rosemary for garnish
Put the garlic, salt pepper and rosemary leaves and crush together or process. Mix in the wine and cumin, then pour it over the meat, cover well and refrigerate for overnight.
Heat the barbecue. Remove the meat from the marinade and pat dry (reserve the marinade). Rub the lamb with olive oil and season with salt and pepper. Brown both sides on the hottest part of the fire to brown a bit, then move to the slowest coolest part of the grill, cover and let cook slowly until browned, crisp very tender (1-2 hours). Check it and turn occasionally. Transfer the lamb to a serving platter and keep warm.
Pour the marinade into a saucepan, add broth and bring to a boil and cook until reduced to 1/2 cup of sauce, add juices from the platter and a dash of balsamic vinegar. To serve, slice meat and drizzle with the sauce. Garnish with rosemary sprigs. Serves 4 to 6 |
