Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: Makes about 1/4 cup
This glaze is great on grilled or sauted lamb or pork chops, pork tenderloin, or even leg of lamb. Simply brush the meat lightly with the glaze once it's browned, brush the meat again when you turn it, then pass the remaining glaze along with the meat. This recipe is easily doubled, and will keep, covered and refrigerated, for at least 2 weeks.
From the September 25, 2010 episode.
Ingredients
1 cup stout of your choice
1/4 cup balsamic vinegar
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
Pinch salt
Instructions
Combine all ingredients in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about 1/4 cup, 20 to 25 minutes. The liquid will be very syrupy.
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