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!

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Lamb Loin w/ Trumpet Mushroom Sauce Yum

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.

Course

Main Dish, Meat

Cuisine

American

Prep Time

40 minutes

Cook Time

50 minutes

Servings

people

Ingredients

Lamb

• 2 lamb loins

Brine

• 1 package dried trumpet mushrooms
• 15-20 mint leaves
• 1/2 tbsp cumin
• 1 tsp harissa
• 1 tsp paprika
• 1/4 cup sugar
• 1 tbsp salt

Trumpet Mushroom Sauce

• 1 tbsp olive oil
• 2 shallots diced
• 1 cup red wine full body (malbec, rioja)

Course Main Dish, Meat Cuisine American Prep Time 40 minutes Cook Time 50 minutes Servings people Ingredients Lamb 2 lamb loins Brine 1 package dried trumpet mushrooms 15-20 mint leaves 1/2 tbsp cumin 1 tsp harissa 1 tsp paprika 1/4 cup sugar 1 tbsp salt Trumpet Mushroom Sauce 1 tbsp olive oil 2 shallots diced 1 cup red wine full body (malbec, rioja)

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.

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