Photo by Paulette Johnson/Fox Hill
Yield: 2 servings
- 1 tsp. ground cinnamon (1½-inch length of cinnamon stick, ground)
- 1 tsp. ground coriander
- 1 tsp. cumin seed, toasted and ground
- 2 6-ounce portions lamb loin
- 1 tsp. salt (or to taste)
- 1 T. olive oil
- 3/4 cup red wine
- 1 T. sugar
- 10 Bing cherries
Preheat oven to 375 degrees F.
Mix cinnamon, coriander and cumin together.
Sprinkle lamb with salt and then with spice mixture. In a hot sauté pan, sear in olive oil until brown on all sides. Transfer to hot oven for 3 to 5 minutes, depending on desired doneness. Remove from oven and let rest for 5 minutes.
In a small sauce pan over high heat, add red wine, sugar and cherries and simmer. Use spoon to baste cherries with wine as it reduces. As the wine reduces by one third, lower the heat to medium. Remove from heat when the wine is consistency of syrup. Slice lamb and serve with cherries, wine syrup and whatever vegetable suits your tastes.