Pistachio Crusted Loin of Lamb with Cherry Port Glaze Recipe
March comes in like a lion, and out like a lamb . . . sorry, got distracted. Yes, and it comes out like a lamb. Man, it’s one of our favorite meats, especially when it comes around time for Easter and springtime. So, it’s only fitting that we share a great recipe that will definitely wow your guests. Here it is, the recipe for Pistachio Crusted Loin of Lamb with Cherry Port Glaze.
Cherry Port Sauce:
- 1 C Tawny Port
- 1 C Pitted Cherries (can be fresh, canned or frozen) cut in half
- 2 T Sherry Vinegar
- ¼ t Salt
- ¼ t Freshly Ground Black Pepper
- 2 C roasted, shelled, salted Pistachios
- 2 cloves Garlic, peeled
- 3 t fresh Rosemary, chopped
- 1 ¾ lbs. Loin of Lamb, boned and trimmed of fat
- Sea Salt and Pepper
- Olive oil
- In a sauce pot over high heat, combine port, cherries, vinegar, sea salt and pepper, stir to combine.
- Bring to a boil, and then reduce heat to medium-low. Simmer for 15-20 minutes until the sauce has reduced and is thick enough to coat the back of a spoon. Cover and set aside.
- Preheat the oven to 425 degrees.
- In a food processor, or with a knife, chop the pistachios, garlic, and rosemary until finely chopped. Spread the pistachio mixture onto a sheet pan. Rub the lamb with olive oil, salt, and pepper, and then roll in the chopped pistachios. Firmly press to coat all over. Once it’s evenly covered, place on a baking sheet. Place the loin in the preheated oven and roast for approximately 25 minutes for medium. Test with a meat thermometer for doneness. Remove from the oven and set aside for 10 minutes to “rest” before slicing. Arrange the lamb slices on a platter, attractively and spoon the warm cherry port sauce over the top. Garnish with fresh rosemary sprigs.