Deerhill Inn
Bed and Breakfast and Restaurant

West Dover, Vermont

Specialty Recipe

Grilled Lamb Loin with
Kiwi and Port Wine Sauce

Recipe from Chef Michael Anelli

Ingredients

1 loin of lamb boned by local butcher

1 small onion

1 large clove garlic

2 Tablespoons soy sauce

2 Tablespoons sesame oil

Dash Worcestershire sauce

1 teaspoon black cracked pepper

2 to 4 kiwi fruits

1 cup good quality tawny port

1/4 cup chopped shallots

Dice onion and chop garlic clove. Combine in a small bowl with all other ingredients except lamb. Rub mixture on lamb loin and store in a covered glass container overnight in the refrigerator.

Remove lamb one hour before ready to cook. Prepare grill or broiler. Grill or broil lamb until desired doneness. Meanwhile, peel and slice kiwi into 1/4-inch slices. Remove lamb from grill or broiler and let set for five minutes. Slice loin diagonally, 1/4 inch thick. Place lamb and kiwi intermittently fanned out on each of four serving plates. Serve with Port Wine Sauce.

Port Wine Sauce: Reduce port from 1 cup to 1/2 cup. Add shallots. Strain out shallots and add one cup brown sauce to the port. Whisk together and heat through. Serve with the lamb.

Serves: 4

• Deerhill Inn Bed and Breakfast and Restaurant
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