Recipe - Lamb Loin With Goat Cheese-Pancetta Stuffing

One half pound Fresh goat cheese
One fourth pound Pancetta; cut fine and
minced . Cooked til crispy
One half cup Sundried tomatoes; finely
chopped
1 teaspoon Herbs de provnce or fresh
herbs choice; (rosemary or
basil)
One half teaspoon Garlic; minced
1 pound Boneless lam loin; cut in to
4 4 ox. portions
Salt; pepper
2 tablespoon Olive oil

SAUCE
1 cup Zinfandell or other
fullflavored red wine
2 tablespoon Shallots; finely minced
2 cup Lamb stock or broth
2 tablespoon Unsalted butter; cut in 4
pieces
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 minutes, then mix 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
mixture 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 olive oil, remove to a plate and let cool.
Slice each portion into about 45 slices, keeping them together, then place
on baking pan and cook in the oven for about 10 minutes. Serve with sauce

For sauce: Place wine and shallots in a small pot and bring to a boil.
Reduce heat and simmer until reduced by half. Add stock and return to a
boil. Reduce heat and reduce to Three fourths cup (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.

Posted to FOODWINE Digest by Robin Pharo robinp@PANVERA.COM on Feb 4,
1998