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Pistachio Crusted Loin of Lamb with Cherry Port Glaze Recipe


Learn to make this ridiculously amazing dish by following a few simple steps!

Photo courtesy of Robin Selden of Marcia Selden Catering.

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

 Roast Lamb:

  • 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.