| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh goat cheese |
| 1/4 |
lb |
Pancetta, cut fine and |
|
|
diced. Cooked til crispy |
| 1/2 |
c |
Sundried tomatoes, finely |
|
|
chopped |
| 1 |
t |
Herbs de provnce or fresh |
|
|
herbs choice rosemary |
|
|
or |
|
|
basil |
| 1/2 |
t |
Garlic, minced |
| 1 |
lb |
Boneless lam loin, cut in to |
|
|
4 – 4 ox. portions |
|
|
Salt, pepper |
| 2 |
T |
Olive oil |
| 1 |
c |
Zinfandell or other |
|
|
full-flavored red wine |
| 2 |
T |
Shallots, finely minced |
| 2 |
c |
Lamb stock or broth |
| 2 |
T |
Unsalted butter, cut in 4 |
|
|
pieces |
|
|
Salt, pepper |
INSTRUCTIONS
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 4-5 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 3/4 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
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