Grilled Lamb Kebobs
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Recipe type: Red Wine Reduction Basting Sauce
  • 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them all together.)
  • 1 stick butter
  • 1 onion, diced
  • ½ c. honey
  • ½ c. balsamic vinegar
  1. Saute onion in butter.
  2. Add wine and reduce by ½.
  3. Add honey and vinegar, let simmer for about 15-20 minutes.
  4. Cool and place in smaller containers and refrigerate.
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
Recipe by Geaux Ask Alice! at