YIELD: 4 servings (serving size: 3 ounces lamb)
COURSE: Main Dishes
Ingredients
2 (10-ounce) lean center-cut lamb leg steaks (about 1/2 inch thick)
Vegetable cooking spray
2 tablespoons honey
2 teaspoons minced fresh sage
1/2 teaspoon grated orange rind
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Fresh sage leaves (optional)
Preparation
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan.
Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness.
Garnish with fresh sage leaves, if desired.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Saturday, May 14, 2011
Grilled Lamb Loin with Zinfandel Sage Morel Sauce
Gold Country Wine Pairing Recipe
http://goldcountry.winecountry.com/about/food/recipes/2006/02/GrilledLambLoin_020806.html
http://goldcountry.winecountry.com/about/food/recipes/2006/02/GrilledLambLoin_020806.html
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.
Ingredients
8 oz. lamb loin
Marinade
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.
Sauce:
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.
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.
Ingredients
8 oz. lamb loin
Marinade
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.
Sauce:
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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