Marinated Boneless Lamb Shoulder, The Cloister at Sea Island in Georgia, Chef Trey Dutton
This recipe calls for a grill, outdoors or on the stovetop, and celebrates the essence of lamb and is accompanied with a quick side dish of beets.
For the Marinade:
¼ port wine
¼ cup petit syrah
½ cup olive oil
(Or any fresh herbs you have on hand)
To coat the Beets :
1 cup sherry vinegar
1/2 cup of sugar
Marinate the lamb shoulder in the wine and olive oil for eight hours.
Pull the meat from the marinade and grill to desired temperature.
The lamb will have enough flavor on its own but the marinade can be reduced. Reduction may be served as a sauce for the meat.
Trey suggests serving the lamb with roasted baby beets and smashed or roasted fingerling potatoes.
Coat the beets you can with a sherry gastrique; a sauce made by caramelizing sugar heated with vinegar.
Reduce sherry and sugar by half to yield about 4 ounces of syrup that you can then coat the beets with.