Tre Wilcox’s Grilled Lamb Loin
For the Port Reduction:
In a small sauce pot combine port and beef broth and bring to a boil.
Once mixture begins to boil, reduce heat and begin reducing liquid slowly over medium high heat for 15-20 minutes.
For the Lamb:
Rub olive oil over lamb and season with salt and pepper.
Place lamb on a hot grill and cook over medium high heat.
Check lamb with a meat thermometer, insert into middle of the lamb loin making sure not to pierce through the whole lamb. Cook to internal temperature of 120-125 for medium-rare, 125-130 for medium and 135-140 for medium-well.
For the Mushroom:
Using a small spoon, remove and discard gills from portobello mushroom.
Rub 2 tablespoons of olive oil over portobello mushrooms and season with two teaspoons of salt.
Place in 350 degree oven for 8-10 minutes.
Once center of portobello mushrooms are soft, remove from oven and set aside to cool.
Once they are cool enough to handle, dice into 1/4″ pieces with kitchen knife and set aside.
For the Risotto:
In a slightly larger, heavy bottom pot, begin melting butter over medium heat.
Once butter is melted and begins to sizzle, add onions and sauté for two minutes.
Next, add carnanoli rice and toast for two minutes.
Stir rice with a heat resistant spatula; then add white wine.
Continue to cook stirring constantly.
Once white wine has evaporated, begin adding chicken broth one cup at a time.
Once first cup of chicken broth has evaporated, add second. Remember to keep stirring and watch carefully as the liquid will reduce quickly.
Season with two teaspoons of salt and add third cup of chicken broth.
Once third cup of chicken broth has absorbed into rice, add cream, cheese, and final cup of chicken broth. Cook for 2-3 minutes to allow cheese to melt. Mixture should be fairly loose.
To finish risotto add diced portobello mushrooms and cook for 2 minutes. Then add green onions, tomatoes, and season with remaining salt and pepper. Turn off heat.
Once port reduction has reduced down to 1 cup, whisk in butter and season with salt and pepper. Turn off heat and set aside.When the lamb has reached desired temperature, remove from grill and place on a cutting board. Allow 5 minutes to rest. After lamb has rested, using a sharp kitchen knife, cut loin of the lamb away from the bones. Discard bones. Slice the loin into 8 pieces.