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Categories:
lamb loin marinade olive oil fresh rosemary garlic sauce mushrooms Zinfandel wine fresh sage fresh rosemary black pepper butter
Viewed: 55 - Published at: 5 years agoIngredients
- 1 16 oz. lamb loin
- 1 marinade
- 2 tbsp olive oil
- 1 tbsp minced fresh rosemary
- 1 tbsp chopped garlic
- 1 SAUCE
- 6 oz thinly sliced fresh morel mushrooms
- 2 cup good zinfandel wine
- 2 tbsp minced fresh sage
- 1 tsp minced fresh rosemary
- 2 tsp black pepper
- 4 tbsp unsalted butter
Method
- put loin in large flat glass dish.
- mix marinade and pour it over lamb.
- marinate for 2 hours at room temp.
- heat alittle olive oil in fry pan over high heat.
- when pan is hot, add lamb and sear all sides.
- about 10 mins.
- remove loin from pan and transfer to smoker or grill over indirect heat with a water pan.
- cook meat to internal temp of 140 to150degrees f.
- in a small saucepan, combine morels,wine, sage, rosemary and black pepper and cook over medium heat, reducing by one third.
- about 30 min.
- wisk butter into the mixture and simmer until the sauce thickens, stirring constantly, for about 3min.
- slice the lamb thinly and serve over a bed of the sauce
