TC Recipe: Cumin Lamb with Cherry Fennel Compote

August 13 2007

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2005 King Estate Craftsman Merlot
Serves 2

Cumin Lamb with Cherry Fennel Compote


  • 1 lb lamb loin
  • 1 Tb toasted cumin, course ground
  • 1 tsp black pepper, course ground
  • 2 tsp oregano
  • 1 Tb sea salt
  • 2 Tb olive oil
  • 2 cups cooked cous cous


  • ¼ lb bing cherries, halved and pitted
  • 1 cup fennel bulb, medium dice
  • 1 cup walla walla onion, medium dice
  • ¼ cup merlot
  • 2 Tb butter
  • Salt


  • Preheat oven to 400 degrees
  • Combine cumin, black pepper, oregano, and sea salt
  • Rub lamb with mixture
  • In a hot sauté pan add olive oil and sear all sides of the lamb loin
  • Transfer lamb to baking pan
  • Add fennel and onion to the sauté pan and toss to collect the flavor left over from the lamb
  • Turn to low heat and allow the fennel and onions to clarify
  • Add cherries and merlot
  • When cherries are soft add butter
  • Season with salt to taste
  • Puree 1/3 of the compote
  • Finish lamb in the oven to an internal temp of 130 degrees for rare
  • Serve over cous cous