Herb-Roasted Lamb Loin with Goat Cheese and Zinfandel Sauce

Herb-Roasted Lamb Loin with Goat Cheese and Zinfandel Sauce
Herb-Roasted Lamb Loin with Goat Cheese and Zinfandel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Goat Cheese Filling

  • 3

    ounces fresh goat cheese

  • 1/4

    pound pancetta, diced and cooked until crisp

  • 2

    tabls. diced marinated sun-dried tomatoes

  • 1

    teas. herbs,fresh rosemary, thyme, or basil

  • 1

    garlic clove ,minced

  • Zinfandel Sauce

  • 1

    cup Zinfandel

  • 1

    medium shallot,finely minced

  • 2

    sprigs fresh thyme or rosemary

  • 2

    cups chicken stock

  • 2

    tabls. butter,cut in four pieces

  • salt and pepper

  • Lamb

  • 1 1/2

    pounds boneless lamb loin cut into 4 (6ounce) portions

  • 1

    tabls. olive oil

Directions

Goat Cheese Filling This filling can be made one day in advance. Using a fork, combine the goat cheese, pancetta, tomatoes, herbs, and garlic in a small bowl. Chill the mixture for a few minutes to allow the flavors to meld. When ready to use it, let the cheese mixture soften slightly at room temp. Zinfandel Sauce Place the wine, shallot, and herb in a small saucepan and bring to a boil. Lower the heat and simmer until the liguid is reduced by half. Add the stock, bring to a boil, then lower the heat and let it simmer until reduced to 1/2 cup of the liguid. Remove the herb sprigs. Whisk in the butter, 1 piece at at time. The sauce should be glossy and slightly syrupy. Taste and season with salt and pepper. Lamb Season the Lamb with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat until almost smoking. Sear the lamb on both sides for a minute or so, to brown, and then reduce the heat and cook each side 4-4 minutes longer. Transfer to a plate and let rest. You may serve the loins whole or sliced, with equal portions of the goat cheese mixture crumbled along the top and Zinfandel sauce spooned over it.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: