TC Recipe: Roasted Lamb Loin with Cherries and Licorice

August 11 2010

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2009 King Estate Blackjack Pinot Noir
Serves 2



  • 2 ea lamb loin, 6 oz cuts
  • 3 T olive oil
  • 1 C bing cherries, halved and pitted
  • 1 T licorice root, cut and sifted
  • ½ C water
  • 1 T apple cider vinegar
  • 2 T olive oil
  • 2 T parsley, chopped
  • Salt and pepper


Preheat the oven to 400 degrees
Cherries and Licorice: Simmer the licorice root in the water for 3 minutes and strain the root from the tea. Sear the cherries in a hot sauté pan with 1 tablespoon of oil and a pinch of salt. When the cherries begin to blister, add the cider vinegar and licorice tea. Finish the sauce with the chopped parsley and 2 tablespoons olive oil.

Lamb Loin: Season the lamb loin with salt and pepper. Sear on all sides in a hot oven-safe sauté pan with olive oil. Move the lamb loin to the oven for about 4 minutes. Let rest and slice.