| 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 |
ts |
Herbs de provnce or fresh herbs choice; (rosemary or basil) |
| 1/2 |
ts |
Garlic; minced |
| 1 |
lb |
Boneless lam loin; cut in to 4 – 4 ox. portions |
|
|
Salt; pepper |
| 2 |
tb |
Olive oil |
| 1 |
c |
Zinfandell or other full-flavored red wine |
| 2 |
tb |
Shallots; finely minced |
| 2 |
c |
Lamb stock or broth |
| 2 |
tb |
Unsalted butter; cut in 4 pieces |
|
|
Salt; pepper |
INSTRUCTIONS
SAUCE
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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