Roasted Loin Of Lamb With Morels & Mascarpone Polenta

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The lamb:

2 boneless lamb loins, cleaned of all fat and silver skin, about 12-16 ounces each (see Note)

1 tablespoon extra virgin olive oil

-- Kosher salt to taste

The morels:

1 tablespoon unsalted butter

1 shallot, minced (about 3 tablespoons)

12 ounces morels, rinsed well and shaken gently to dry

To serve:

-- Mascarpone Polenta (see recipe in article link)

-- Pinot Noir Reduction (see recipe in article link)

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