grilled lamb loin with zinfandel-sage-morel sauce

• 1 16 oz. lamb loin
• 1 marinade
• 2 tbsp olive oil
• 1 tbsp minced fresh rosemary
• 1 tbsp chopped garlic
• 1 SAUCE
• 6 oz thinly sliced fresh morel mushrooms
• 2 cup good zinfandel wine
• 2 tbsp minced fresh sage
• 1 tsp minced fresh rosemary
• 2 tsp black pepper
• 4 tbsp unsalted butter

1. put loin in large flat glass dish.
2. mix marinade and pour it over lamb.
3. marinate for 2 hours at room temp.
4. heat alittle olive oil in fry pan over high heat.
5. when pan is hot, add lamb and sear all sides.
6. about 10 mins.
7. remove loin from pan and transfer to smoker or grill over indirect heat with a water pan.
8. cook meat to internal temp of 140 to150degrees f.
9. in a small saucepan, combine morels,wine, sage, rosemary and black pepper and cook over medium heat, reducing by one third.
10. about 30 min.
11. wisk butter into the mixture and simmer until the sauce thickens, stirring constantly, for about 3min.
12. slice the lamb thinly and serve over a bed of the sauce

lamb loin, marinade, olive oil, fresh rosemary, garlic, sauce, mushrooms, zinfandel wine, fresh sage, fresh rosemary, black pepper, butter

Taken from cookpad.com/us/recipes/331938-grilled-lamb-loin-with-zinfandel-sage-morel-sauce (may not work)