TC Recipe: Roasted Lamb Loin with Cherries and Licorice
By Executive Chef Benjamin Nadolny
Suggested Pairing: 2009 King Estate Blackjack Pinot Noir
Serves 2
Ingredients |
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Preparation |
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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. Enjoy. |
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