Grilled Spring Lamb Loin with Mushroom Gastrique | Rodney Strong
Turn grilled lamb loin into a spectacular dinner with a mushroom and red wine gastrique and a glass or two of our Russian River Pinot Noir.
Ingredients
- 3 cups assorted mushrooms
- 1 tablespoon olive oil
- 3 shallots sliced
- Salt and pepper
- 1 cup Rodney Strong Vineyards Russian River Pinot Noir
- ¼ cup honey
- 1/3 cup red wine vinegar
- 2 cups mushroom stock
- 4 lamb loins (approximately 6 ounces each)
- 3 tablespoon olive oil
- Salt and fresh ground black pepper
- 1 cup mushroom gastrique
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