Tenderloin of Lamb with Cassis
1 1/3 cup dry red wine
Combine wine, shallots, garlic, thyme, rosemary in saucepan and boil to reduce to 2 tbsp. Add stock, dried currants and cassis and boil to reduce by ¾ cup. Strain sauce. Season with salt and pepper. Keep warm.
Preheat grill or broiler, brush both sides of lamb very lightly with jelly. Grill 3 minutes per side for medium rare. Let set for five minutes. Slice lamb and arrange on plates. Whisk butter into sauce a tablespoon at a time. Spoon over lamb and serve. Can layer lamb over a bed of sautéed Swiss chard, serve with oven-roasted potatoes.
Pair with Ferrari-Carano Tresor.