{"id":341,"date":"2011-08-13T18:47:20","date_gmt":"2011-08-13T18:47:20","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=341"},"modified":"2011-08-13T18:47:20","modified_gmt":"2011-08-13T18:47:20","slug":"grilled-lamb-with-olive-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=341","title":{"rendered":"GRILLED LAMB WITH OLIVE SAUCE"},"content":{"rendered":"<p><strong><span style=\"text-decoration: underline;\">Maridade<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>\n<h1><strong>1\/3 cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. balsamic vinegar<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be t. dry mustard<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 bay leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be t. hot paprika<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup chopped mint leaves<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>4 cloves garlic, chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1\/3 cup red wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc t. fresh ground black pepper<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. kosher salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. herbes de Provence<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>\u00a0LAMB:<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>1 6-7 pound leg of lamb, boned, butterflied and trimmed of excess fat<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 shallots chopped<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>5 \u00bd ounces shitake mushrooms, sliced<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be cup red wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 cups lamb or chicken stock<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. chopped fresh rosemary or \u00bd T. dried<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. Dijon mustard<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup pitted sliced green olives<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup pitted sliced Kalamata olives<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Mix marinade ingredients well.\u00a0 Place in plastic bag with lamb.\u00a0 Marinate 4-6 hours, turning occasionally.<\/strong><\/p>\n<p><strong>Heat shallots and mushrooms in olive oil for 3-4 minutes.\u00a0 Add red wine and bring to boil.\u00a0 Reduce liquid by half.\u00a0 Add stock and rosemary and reduce by half.\u00a0 Add Dijon mustard and olives, reduce heat, and continue simmering until sauce coats the back of a wooden spoon.\u00a0 Prepare charcoal fire.\u00a0 Remove lamb from marinade and pat dry.\u00a0 Reserve marinade for basting.\u00a0 Grill lamb for 7-8 minutes per side occasionally basting.\u00a0 Remove lamb.\u00a0 Let sit under tented foil for a few minutes.\u00a0 Slice thinly and place on warm plates.\u00a0 Spoon sauce over top.\u00a0 Garnish with fresh rosemary.\u00a0 Serves 6 as an entr\u00e9e.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maridade &nbsp; 1\/3 cup olive oil 1 T. balsamic vinegar \u00be t. dry mustard 2 bay leaves \u00be t. hot paprika \u00bc cup chopped mint leaves 4 cloves garlic, chopped 1\/3 cup red wine \u00bc t. fresh ground black pepper &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=341\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8],"tags":[94,95],"class_list":["post-341","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-sauces","tag-lamb","tag-olive"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=341"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/341\/revisions"}],"predecessor-version":[{"id":344,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/341\/revisions\/344"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}