LAMB w/RED WINE & DRIED CHERRIES

By BobD

Ingredients

• 8 ounces boneless leg of lamb
• 1 large clove garlic
• 1/2 cup dry red wine
• 3 tablespoons dried cherries
• Salt and freshly ground black pepper to taste

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 1

If using a broiler, turn it on.

Wash, dry and remove excess fat from the lamb. Cut into 1/4-inch thick slices.

Mash the garlic and combine with the wine in a bowl large enough to hold the lamb. Add the lamb, and turn it to coat it with wine. Allow the lamb to marinate until time to cook, or at least 10 minutes.

If using a stove-top grill, prepare it. Remove the lamb from the marinade and broil or grill until it is brown on both sides and pink inside, 7 to 10 minutes total.

Add the cherries to the wine marinade, and boil until it is reduced by half.

When the lamb is cooked, stir it into wine mixture. Season with salt and pepper, and serve.