Burgundy Barbecue Lamb
Burgundy Barbecue Lamb is an impressive dinner. Made with 1/2 c. burgundy or other dry red wine, 2 tbsp. sugar, 6 whole allspice, 6 whole peppercorns and 4 whole cloves, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Combine wine, sugar, allspice, peppercorns, cloves and cinnamon in a small saucepan; bring to a boil.
Cook, uncovered, 3 to 4 minutes over medium heat.
Remove spices and boil until reduced to 1/3 cup.
Stir in catsup, 2 teaspoons lemon juice, vinegar and Worcestershire sauce.
Measure out and reserve 1/4 cup sauces and reserve remaining sauce in saucepan.
Combine 1 tablespoon lemon juice and cornstarch; add to sauce in saucepan Bring mixture to a boil; cook 1 minute or until thickened, stir constantly.
Stir in cherries.
Set aside.
Trim excess fat, place in 1-quart casserole. Pour 1/4 cup sauce over chops; turn to coat.
Cover and marinate 1 hour.
Grill 5 to 6 inches from coals for 5 to 6 minutes.
Turn and baste frequently.
Spoon hot cherry sauce over chops and garnish with additional cherries.
π· Perfect Pairings
Complete your meal with these
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