In this recipe, outdoor grilling significantly cuts down on the cooking time—and the aroma of the charred meat curling up from the grill is so pleasing. The perfectly grilled lamb brushed with the honey-chile-infused grape glaze is a mouthwatering combination!
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 shallots, peeled, sliced
- 4 garlic cloves, sliced
- 4 cups Concord or black grapes
- 3 tablespoons balsamic vinegar
- ½ cup chicken broth
- 2 bay leaves
- 1 pinch of chile flakes, optional
- Sea salt and freshly ground pepper
- Boneless leg of lamb, trimmed, cut into ¾-inch-thick medallions for grilling
- ¼ cup green onion, green and white parts, cut in long strips
- ¼ cup toasted almonds, chopped rough
Preparation
To make the grape glaze:
Add the olive oil, sliced shallots and garlic to a medium saucepan and sauté over medium heat, about 3 minutes, until soft and very fragrant.
Add the grapes, vinegar, honey, red wine, chicken broth, bay leaf, a pinch of salt and chile flakes. (Experiment with different spices to shift the flavor.) Reduce the heat and cook the mixture until the grapes burst open and the sauce has reduced down to a glaze.
Remove from the heat. Since Concord grapes have thick skins and seeds, pass the glaze through a mesh strainer. If using seedless grapes, the sauce may not need to be strained. Taste and adjust the seasoning with more salt and pepper as needed.
To grill the lamb:
Preheat outdoor grill to medium-high heat and lightly brush grate with olive oil. Cook medallions until browned but still slightly pink in the center, about 4–5 minutes per side.
Brush the glaze onto the lamb medallions towards the end of the grilling time, so it caramelizes a bit but doesn’t burn.
Serve the grilled lamb with slivers of sliced green onion and chopped almonds for garnish and additional glaze on the side.
Chef’s note:
Experiment with different flavors and optional spices—curry powder or toasted cumin seeds for an Indian taste, spicy harissa for a Moroccan flavor, or simply add fresh chopped rosemary for a Tuscan spin. The black grape glaze complements the flavor of turkey and is amazing on duck as well. Rack of lamb is also a great option. Brush the meats with the glaze 3 or 4 minutes before it is finished grilling or roasting. You can make the glaze up to 2 days stored in the fridge; use within 1 week.
