Herb-roasted Lamb Loin with Goat Cheese and Zinfandel Sauce

Name: Herb-roasted Lamb Loin with Goat Cheese and Zinfandel Sauce
Yield: makes 4 servings
Ingredients: 3 ounces fresh goat cheese, at room temperature; 1/4 pound pancetta, diced and cooked until crisp; 2 tablespoons diced marinated sun-dried tomatoes; 1 teaspoon herb es de Provence or fresh herbs of your choice (such as rosemary, thyme, and/or basil); 1 garlic clove, minced; 1 cup zinfandel or full-flavored red wine; 1 medium shallot, finely minced; 2 sprigs fresh thyme or rosemary, or a combination; 2 cups lamb stock (or substitute rich Chicken Stock [p. 206]); 2 tablespoons butter, cut in 4 pieces; Salt and pepper; 1 1/2 pounds boneless lamb loin, cut into 4 (6-ounce) portions; Salt and pepper; 1 tablespoon olive oil; Goat Cheese Filling; Zinfandel Sauce

December 14, 2011

I loved the idea of pairing lamb and goat—since that’s how I think of them, frolicking in a field together (what do I know, I’m a city girl). The idea for a pairing led me to this dish. The tasty goat cheese, herbes de Provence (a mixture of herbs that includes basil, fennel, rosemary, thyme, summer savory, and lavender), and pancetta mixture was initially a stuffing for the lamb, but it was quite tricky to assemble. I made it simpler for the staff and now for you (you don’t always have to take the most difficult route!) by simply crumbling the topping over the roasted lamb. The rich, glossy zinfandel sauce really pulls the flavors together.

Recipe notes

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