In a pot, sauté garlic in about a tsp of olive oil for about a minute. Add balsamic vinegar, mustard, soy sauce, brown sugar, salt and ground black pepper and bring to a rolling slow boil.
Bring heat to “medium/ medium-high” and let mixture continue at a rolling slow boil until the volume has been reduced by about half.
Take off heat, and let cool. Once cool, place in a bag with your lamb. Allow to marinate overnight. Make sure to coat the lamb with reduction before roasting. If doing the “Sous Vide” method, coat the lamb before browning at the end.
Links to our lessons for cooking rack of lamb and leg of lamb can be found below.