Pistachio Crusted Loin of Lamb with Cherry Port Glaze Recipe: Perfect for Easter! via Marcia Selden Catering

23 Mar
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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 from our friends at Marcia Selden Catering 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

 Instructions:

  • 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.

 

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