Tenderloin or Loin of Lamb with Port Reduction

Ingredients for Tenderloin or Loin of Lamb with Port Reduction

• 2 Lava Lake Lamb tenderloins or 1 boneless loin
• 2 tablespoons olive oil
• 2 cloves garlic, pressed or minced
• 1 teaspoon ground cumin
• 2 shallots, minced
• 1 cup port wine

Directions for Tenderloin or Loin of Lamb with Port Reduction
Make a paste of the olive oil, garlic and cumin and rub on lamb. Let stand for a few hours. Sear the lamb quickly and set aside in a baking dish. Add shallots to the pan, sauté until soft, then deglaze with the port. Reduce a bit, then pour over lamb. Roast at 350 for 10-20 minutes, depending on whether you are using tenderloins or the larger loins. Take care not to overcook. If using a meat thermometer, remove at 145 degrees for medium rare, 160 for medium.

This Lamb Recipe is Perfect with:

• 100% Grass-Fed Lamb Tenderloin
• 100% Grass-Fed Loin of Lamb
• Smith & Truslow Freshly Ground 100% Organic Spices