Vermont Castings

Grilled Lamb with Port Glaze

Lamb is by far one of the greatest alternatives to beef. Sweet and succulent, especially with a port wine glaze. And grilled, it is out of this world.

Prep Time
6 to 8 hours
Requires attention
Cook Time
1 to 1½ hours



    1. Pre-heat a covered bar-b-que to medium-high heat (about 400F).
    2. To make the glaze, combine the mustard, orange zest, nutmeg, 1 cup of port wine, honey and balsamic in a saucepan. Bring to a simmer and cook until the mixture thickens and reduces slightly.
    3. Place the lamb on a wire rack set in a roasting pan. (We use a deep cast iron pot with lid and 2 steel skewers to hold the roast above the bottom of the pot.) Brush generously with the glaze. Pour the remaining 1½ cups of port wine and the water into the pot. Add the cinnamon stick. Place on the grill, cover with a lid and cook for about 2 hours, or until cooked to your liking, brushing with the glaze about every 20 minutes. For the last 10 minutes, remove the lid from the pot and finish the lamb roast. Remove from heat and brush one last time with the glaze. Let rest before slicing. Serve with Roasted Red Potatoes and asparagus.


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