Lamb Loin with Red Wine Sauce and Trumpet Mushrooms
We were traveling up along the North Shore of Minnesota, the shore along Lake Superior, about 30 minutes north of Duluth. Our destination was a specific restaurant that has a incredible reputation for amazing food despite its remote location, Scenic View Cafe. The restaurant is surrounded by beautiful garden with a view of Lake Superior and the menu was just as gorgeous. As I perused the menu, the Lamb Loin with Morel Mushrooms and a Red Wine sauce jumped off the page. It was delicious and I was determined to recreate something that matched the memory. Flash forward 9 months and I come across some really good looking Lamb Loin. I head to our specialty food store in Hoboken, Basic Foods, and find dried Morel Mushrooms and Trumpet Mushrooms. Ultimately, after reading up on both I decided that the Trumpet Mushrooms would bring an alternative flavor to the dish and with it being dried I can take the water from rehydrating the mushrooms and use in a red wine sauce. With that and a few other fun flavors, such as Mint and Harissa, I created the following recipe. It takes some time, but the end result is well worth the effort for this incredible Lamb Loin. Enjoy!