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tomato-based chili sauce red wine vinegar olive oil water water white sugar salt pepper bay leaves onion garlic rosemary Loins Of red pepper marinade demi glace Tabasco
Viewed: 18 - Published at: 4 years agoIngredients
- 1/2 cups Tomato-Based Chili Sauce: Heinz Brand Was Used For The Photographed Lamb
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Olive Oil
- 1 cube Beef Bouillon Dissolved In The Below Amount Of Hot Water Or Substitute The Below Amount Of Canned Bouillon
- 1 cup Hot Water Or Canned Beef Bouillon
- 1 Tablespoon Granulated White Sugar
- 1/2 teaspoons Salt
- 1/2 teaspoons Coarsely Cracked Black Pepper
- 2 whole Bay Leaves
- 1 whole Onion, Medium Sized, Finely Chopped
- 2 cloves Garlic, Finely Chopped
- 1 teaspoon Fresh Rosemary Leaves, Or Substitute An Equal Amount Of Dried Rosemary Leaves
- 7 whole Boneless Loins Of Lamb: A Loin Divides Into 6 - 7 Reasonably Thick (1/2-Inch) Slices. Five Slices Is A Good Size For A Serving
- Bottled Roasted And Marinated Red Pepper, Cut Into Strips
- The Reserved Marinade
- 1/2 cups Demi-Glace: Knorr's Brand Was Used And Comes In Liquid And Powdered Form
- 1/4 teaspoons Tabasco, Or More To Taste
Method
- You will also need:
- 1.
- A glass or earthenware casserole or a large Ziplock plastic bag in which to marinate the lamb.
- 2.
- An outdoor grill or a stove top grill.
- For either method the cooking times remain the same.
- 3.
- A medium-sized, heavy-bottomed saucepan in which to make the Sauce Creole.
- For the lamb:
- 1.
- In a bowl mix together the marinade ingredients: the chili sauce, red wine vinegar, olive oil, beef bouillon (either dissolve a cube of beef bouillon in a cup of hot water, or substitute 1 cup of canned bouillon), sugar, salt, black pepper, bay leaves, onion, garlic and rosemary.
- Pour the marinade into an earthenware or glass casserole or a Ziplock plastic bag thats large enough to hold the loins of lamb.
- Add the lamb, seal the bag/container, put it into the refrigerator and marinate it for two hours or up to two days.
- 2.
- When its done marinating, remove the lamb from the marinade.
- Reserve the marinade for making the Sauce Creole.
- The instructions for making the Sauce Creole are given below.
- 3.
- Oil the grill rack well.
- If using a stove top grill, brush it with some oil after heating it and just before placing the lamb on it.
- 4.
- Light the grill and while waiting for the coals to turn ashy gray, make the Sauce Creole described in the instructions below.
- 5.
- When the coals are ready (or when the stovetop grill is very hot) place the loins on the rack and grill them on the first side for 4 minutes with the grill cover closed.
- 6.
- Then turn the loins and grill them on the second side for 3 minutes.
- Turn the loins only once.
- 7.
- Then transfer the loins to a pan and tent them loosely with some aluminum foil.
- Let them rest for 10 minutes before slicing them.
- 8.
- Just before serving, cut each loin into six or seven 1/2-inch slices.
- Spoon some Sauce Creole down the center of each plate.
- Arrange the slices of lamb on top of the sauce and pour a little more sauce down over the slices.
- Curl ribbons of roasted pepper at the side of the lamb or on top of it if you like.
- Photographs illustrating ways of serving the lamb are on the related link.
- For the Sauce Creole:
- 1.
- Pour the reserved marinade into the saucepan and bring it to a boil.
- Add the demi-glace and heat the sauce, uncovered, over medium heat until it thickens.
- 2.
- The sauce is done when it coats a wooden spoon and slowly drips down the length of it.
- Another sign that the sauce has reached the right consistency is that a little of it, spooned on a plate, will spread a bit and then stop.
- 3.
- Remove the bay leaves.
- Add the Tabasco and taste the sauce.
- Wait a minute to allow the flavour of the Tabasco to make itself apparent, then add a bit more if you like.
- Note: Lamb grilled for this amount of time will be medium well or pink inside and juicy, but not bloody.
