Lamb Recipes

Lamb Loin Chops

• 2, 6 oz lamb loins
• 2 T. olive oil
• Fresh rosemary, minced
• Sage
• Garlic to taste
• 2 oz fresh morel, sliced thinly (if you have no morel use shitake or oyster mushrooms)
• 1 cup good Zinfandel
• 1 tsp. black pepper
• 2 T. sweet butter

1. Combine olive oil, fresh minced rosemary (save ½ tsp. for later), sage (save 1 tsp. for later), and garlic to taste. Use this as a marinade for the lamb; let sit for 2 hours at room temperature.
2. Grill lamb so it is done when the sauce is ready.
3. For the sauce, combine the morel, Zinfandel, leftover sage and rosemary, and black pepper. Cook at a medium heat and reduce mixture by a third.
4. Add butter and simmer sauce until it thickens, stir often.
5. Slice lamb thinly or keep on the bone if it has one. Place lamb on top of sauce mixture and serve.

Serves Two