Ingredients
- 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
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.