Grilled Lamb Loin with Zinfandel Sage Morel Sauce

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Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.


  • 8 oz. lamb loin


  • 2 Tbs olive oil
  • fresh minced rosemary
  • sage
  • garlic to taste

    Coat the lamb loin with olive oil, herbs, and garlic.
    Marinate for 2 hours at room temperature. 


  • 2 oz. fresh morel, sliced thin (or substitute shitake or oyster mushrooms
  • 1 cup Amador Foothill Zinfandel
  • 1 tsp fresh sage, minced
  • 1/2 tsp fresh rosemary, minced
  • 1 tsp black pepper
  • 2 Tbs sweet butter

Grill the lamb to taste so it will be done when the following sauce is ready: 

In a small saucepan, combine morel, Zinfandel, sage, rosemary, and black pepper in the amounts listed above. Cook over medium heat, reducing the volume by one-third. Add butter and simmer until sauce thickens, stirring constantly. Slice the lamb thinly and serve over a bed of the sauce. Serves two. 

Accompany dish with roasted new potatoes, fresh seasonal vegetable and Amador Foothill Zinfandel.

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