GRILLED LAMB WITH BALSAMIC SAUCE

Steps:

• In a large bowl, stir together lemon zest, 2 TBSP of the salt, the red pepper flakes, 1/2 tsp of the black pepper, the chopped rosemary, thyme, garlic, 1/4 cup of the olive oil and the mustard. Coat the lamb on both sides with the mixture (I put in Ziploc bag). Cover and refrigerate for 5 to 6 hours or overnight. Pepare a medium-hot fire in a grill or pre-heat gas grill. Place the lamb on the center of the grill rack, close the lid and grill for 10 minutes. Turn the lamb over close the lid and cook until an instant-read thermometer inserted into the center of the lamb registers 130 to 135 for medium-rare to medium, 10 to 15 minutes more. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Meanwhile, in a small sauce pan over medium-high heat, add the butter and the shallots and cook until the shallots are tender, 2 to 3 minutes. Add the vinegar and cook, stirring until it is nearly evaporated, 1 to 2 minutes more. Add the stock, bring to a boil and cook, stirring until the liquid is reduced by half, 3 to 4 minutes more. Transfer the sauce to a warmed sauceboat. (Note: Mine took longer than the times listed). Carve the lamb into thin slices and transfer to a warmed platter. Pass the sauce alongside.