Lamb: February 2008 Archives

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.

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