Grilled Lamb With Balsamic Vinegar Sauce Recipe

• 1/2 c. Dry white wine
• 3 x Rosemary sprigs
• 1 1/2 tsp Balsamic vinegar
• 1 1/2 tsp Chopped shallot
• 1/4 tsp Black pepper
• 2 c. Veal, lamb or possibly beef stock
• 1/4 c. Red currant jelly
• 1/2 tsp Chopped fresh rosemary
• 1/8 tsp Chopped garlic
• 1 x 18-ounce boned lamb loin, trimmed Coarse salt Coarsely grnd pepper
• 3 Tbsp. Unsalted butter, room temperature

Directions