Grilled Lamb Loin with Honey, Mustard, Sherry, and Mint

Name: Grilled Lamb Loin with Honey, Mustard, Sherry, and Mint
Yield: Serves 4
Cuisine: Spain
Ingredients: 2 pounds lamb loin trimmed of excess fat and connective tissue; 3 tablespoons combination part Dijon and Square One Hot Mustard; ½ cup dry sherry reduced to ⅓ cup; 2 pounds lamb loin trimmed of excess fat and connective tissue; ¼ cup chopped fresh mint; ½ cup olive oil; 3 tablespoons combination part Dijon and Square One Hot Mustard; 1 tablespoon whole cumin, toasted and ground in a spice mill; ¼ cup dry sherry; ¼ cup honey; 1 teaspoon ground cumin; 2 tablespoons prepared mustard; 1 cup strong Lamb Stock or reduced Chicken Stock; 1 cup strong Lamb Stock or reduced Chicken Stock; Salt and freshly ground pepper to taste; 1 tablespoon honey; Salt and freshly ground pepper to taste

Preparation info

Serves
4

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

While this is not a traditional Spanish recipe, the aura of Spain permeates this dish. This is what happens when you take some signature flavors from a country’s cuisine and combine them to create a new but traditionally inspired dish.

Ingredients

Marinade

¼ cup honey
¼ cup dry sherry
½ cup

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Procedure

For the marinade, warm the sherry, honey, and olive oil in a small pan over low heat. Remove from the heat, add the chopped mint, and let infuse 20 minutes. When cool, whisk in the remaining marinade ingredients and pour over the lamb in a nonaluminum container. Cover and refrigerate overnight or up to 48 hours.

Combine the ingredients for the sauce in a small saucep