Lamb Loin With Goat Cheese Pancetta Stuffing
- 1/2 lb Fresh goat cheese
- 1/4 lb Pancetta, cut fine and diced. Cooked til crispy
- 1/2 c. Sundried tomatoes, finely minced
- 1 tsp Herbs de provnce or possibly fresh herbs choice, (rosemary or possibly basil)
- 1/2 tsp Garlic, chopped
- 1 lb Boneless lam loin, cut in to 4 - 4 ox. portions Salt, pepper
- 2 Tbsp. Extra virgin olive oil
- 1 c. Zinfandell or possibly other full-flavored red wine
- 2 Tbsp. Shallots, finely chopped
- 2 c. Lamb stock or possibly broth
- 2 Tbsp. Unsalted butter, cut in 4 pcs Salt, pepper
- Here is the recipe from Bayona.
- (note: They serve the Goat cheese on top instead of stuffing it. The waitress told be Susan found it easier.)
- Let goat cheese soften in a bowl for 15 min, then fold in cooked pancetta, tomatoes, herbs and garlic. With a long, slender knife, make a hole lengthwise through the center of each piece of lamb. Place the cheese mix in a pastry bay with a plain tip and pipe the stuffing into each portion. (This was piped on top after searing). Season lamb with salt and pepper. Sear on both sides in extra virgin olive oil, remove to a plate and let cold.
- Slice each portion into about 4-5 slices, keeping them together, then place on baking pan and cook in the oven for about 10 min. Serve with sauce
- For sauce: Place wine and shallots in a small pot and bring to a boil.
- Reduce heat and simmer till reduced by half. Add in stock and return to a boil. Reduce heat and reduce to 3/4 c. (about). Whisk in butter, 1 piece at a time. Sauce should be glossy and slightly syrupy. Taste and season with salt and pepper. Serve over lamb.
Leave a review or comment