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
- 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.