Grilled Mediterranean Style Lamb with Raisin Demi Glace

Ingredients


1 Boneless Leg of Lamb (5-6 lbs)
1/2 cup Wegmans Basting Oil
1/2 cup loosely packed chopped fresh mint leaves
2 Tbsp Vanns Salt Exotica (Grocery Dept)
2 pkgs (8 oz each) Wegmans Demi-Glace (Prepared Foods)
1/2 cup raisins

Directions

Preheat grill on medium 10 min.

Remove netting from roast. Using sharp knife, cut through thicker portion of roast, then open up, so that thickness of roast is approximately even. Cut small slits in roast.

Combine basting oil, mint, and salt in small bowl; spread about 3 tbsp over roast.

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watch pineapple express in divx Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Sear roast on grill 1-3 min, until it has changed color about one-quarter of way up from bottom and seared side has turned paper bag-brown. Turn over; baste with mint mixture. Sear 1-3 min. Grill, turning occasionally and basting with mint mixture, about 45 min, until desired internal temperature (see chart below)is reached.

Transfer to clean platter; let rest 5-10 min.

Stir demi-glace and raisins together in small saucepan on medium; heat 3-4 min.

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Slice roast and serve with warmed Raisin Demi-Glace.

Makes 12 servings

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