grilled lamb loin with zinfandel-sage-morel sauce Recipe

Name: grilled lamb loin with zinfandel-sage-morel sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
put loin in large flat glass dish.
2
mix marinade and pour it over lamb.
3
marinate for 2 hours at room temp.
4
heat alittle olive oil in fry pan over high heat.
5
when pan is hot, add lamb and sear all sides.
6
about 10 mins.
7
remove loin from pan and transfer to smoker or grill over indirect heat with a water pan.
8
cook meat to internal temp of 140 to150degrees f.
9
in a small saucepan, combine morels,wine, sage, rosemary and black pepper and cook over medium heat, reducing by one third.
10
about 30 min.
11
wisk butter into the mixture and simmer until the sauce thickens, stirring constantly, for about 3min.
12
slice the lamb thinly and serve over a bed of the sauce

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 16 oz. lamb loin, 1 marinade, 2 tbsp olive oil, 1 tbsp minced fresh rosemary, and more.

Yes, grilled lamb loin with zinfandel-sage-morel sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

grilled lamb loin with zinfandel-sage-morel sauce

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