TC Recipe: Spiced Lamb Loin with Red Wine Cherries

August 12 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Bradshaw Vineyard Designate Pinot Noir
Serves 2


I really enjoy the 2009 Bradshaw Pinot Noir. It has nice acidity with a black cherry, anise, and spicy caramel nose. I immediately thought of lamb when tasting this wine for the first time, partly because we recently visited with our favorite lamb farmer, John Neumeister of Cattail Creek. He is a great man and farmer and his lamb has been on our menu for years. It is a wonderful meat to pair with Pinot Noir. When making this dish I suggest adding wild mushrooms and a green such as chard or asparagus.


  • 2 lamb loin, 6 oz portions
  • 1 tsp cinnamon, ground
  • 1 tsp coriander, ground
  • 1 tsp cumin seed, toasted and ground
  • 10 bing cherries
  • ¾ C red wine
  • 1 T sugar
  • 1 T olive oil


Pre-heat the oven to 375 degrees. Mix the cinnamon, coriander, and cumin together. Sprinkle the lamb with salt and spice mixture. Sear the lamb in a hot sauté pan in olive oil until brown on all sides. Transfer to a hot oven for 3-5 minutes, depending on your desired temperature. Remove the lamb from the oven and allow it to rest for 5 minutes before carving or serving.

Add the red wine, sugar and cherries to a small sauce pot and put over high heat. Use a spoon to baste the cherries with the wine as it reduces. As the liquid evaporates, lower the heat to medium. Remove from the heat when the liquid becomes syrupy. Slice the lamb and serve with the cherries, red wine reduction and your favorite vegetables.