King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 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

Compote:

• 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

Preparation

• 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