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Grilled Spring Lamb Loin with Mushroom Gastrique

Pair with Rodney Strong Vineyards Russian River Pinot Noir


Mushroom Gastrique:
3 cups assorted mushrooms
1 tablespoon olive oil
3 shallots sliced
Salt and pepper
1 cup Rodney Strong Vineyards Russian River Pinot Noir
¼ cup honey
1/3 cup red wine vinegar
2 cups mushroom stock

In a small saucepan over medium heat, heat the olive oil and add the mushroom and shallots. Sauté until tender and season with salt and pepper.

Remove the mushroom and shallots and set aside.

Deglaze the saucepan with the wine, reducing to approximately 1 cup. Add the honey and vinegar and bring to boil.

After two minutes add the mushroom stock, mushrooms, and shallots. Bring to a simmer and reduce to your desired sauce consistency.

4 lamb loins (approximately 6 ounces each)
3 tablespoon olive oil
Salt and fresh ground black pepper
1 cup mushroom gastrique

Preheat grill to a med-high temperature.

Rub the lamb loin with the oil and season both sides with salt and pepper.

Spread the loins on the grill and cook for about 5 minutes on both sides (for medium rare), set aside.

Let the lamb rest for 5 minutes before carving into thick slices and garnish with the mushroom gastrique.