Grilled Spring Lamb Loin with Mushroom Gastrique
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.
Cooking tools:
- Grill
- Carving knife
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Plate
Ingredients
- 3 cups assorted mushrooms
- 1 tablespoon olive oil
- 3 shallots sliced
- Salt
- 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 tablespoons olive oil
- fresh ground black pepper
- 1 cup mushroom gastrique
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