Lamb Loin w/ Trumpet Mushroom Sauce
This is an incredibly flavorful lamb loin recipe that incorporates the fruity earthy flavor of trumpet mushrooms and red wine to create a satisfying dinner entree.
Servings Prep Time
2people 40minutes
Cook Time
50minutes
Servings Prep Time
2people 40minutes
Cook Time
50minutes
Ingredients
Lamb
Brine
Trumpet Mushroom Sauce
Instructions
Brine
  1. Rehydrate trumpet mushrooms according to instructions on package.
  2. In a ziplock bag add the lamb loins.
  3. Add all of the ingredients in the 'brine' section of the ingredient list.
  4. Add the mushroom liquid to the bag.
  5. Let sit for at least 1/2 hour and up to 24 hours.
Trumpet Mushroom Sauce
  1. Heat oil then add shallots and 1/2 cup mushrooms.
  2. Cook for 3 min.
  3. Add 1/2 cup of red wine.
  4. Let cook on medium high heat for 5 min.
  5. Add 1/4 of brine liquid and cook 5 min.
  6. Add 1/2 cup of red wine and 1 tbsp of butter for 5 min.
  7. Add 1/4 cup brine liquid, cook 5 minutes.
  8. Strain removing shallots and mushrooms.
  9. Add back to pan and cook until syrupy, then turn to low to keep warm.
Grill Lamb Loin
  1. Season the lamb loin with a little pepper. It should be packed with flavor from the brine.
  2. Heat grill on medium high.
  3. Once hot, around 400 degrees F, cook the lamb loin for 3-4 minutes each side.
  4. Plate the lamb loin with the trumpet mushroom sauce on top. Pair with a quinoa or rice side.