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–+ servings
Lamb Loin with Trumpet Mushroom Sauce
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Yield: 2 people

Lamb Loin w/ Trumpet Mushroom Sauce

Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Author: Andrew Gavin
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.
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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

  • Rehydrate trumpet mushrooms according to instructions on package.
  • In a ziplock bag add the lamb loins.
  • Add all of the ingredients in the 'brine' section of the ingredient list.
  • Add the mushroom liquid to the bag.
  • Let sit for at least 1/2 hour and up to 24 hours.

Trumpet Mushroom Sauce

  • Heat oil then add shallots and 1/2 cup mushrooms.
  • Cook for 3 min.
  • Add 1/2 cup of red wine.
  • Let cook on medium high heat for 5 min.
  • Add 1/4 of brine liquid and cook 5 min.
  • Add 1/2 cup of red wine and 1 tbsp of butter for 5 min.
  • Add 1/4 cup brine liquid, cook 5 minutes.
  • Strain removing shallots and mushrooms.
  • Add back to pan and cook until syrupy, then turn to low to keep warm.

Grill Lamb Loin

  • Season the lamb loin with a little pepper. It should be packed with flavor from the brine.
  • Heat grill on medium high.
  • Once hot, around 400 degrees F, cook the lamb loin for 3-4 minutes each side.
  • Plate the lamb loin with the trumpet mushroom sauce on top. Pair with a quinoa or rice side.
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