Ingredients
For the goat cheese topping
3 ounces goat cheese
1⁄4 pound pancetta, diced and cooked until crisp
2 tablespoons marinated sundried tomatoes, diced
1 teaspoon herbes de provence
1 clove garlic, minced
For the red wine sauce
1 cup red wine
1 shallot, finely minced
2 sprigs fresh thyme or rosemary, or one of each
2 cups chicken broth
2 tablespoons butter, cut in four pieces
Salt and pepper
For the lamb
1 1⁄2 pounds boneless lamb loin, cut into 4 portions
Salt and pepper
1 tablespoon olive oil
Instructions
1. Using a fork, combine goat cheese, pancetta, tomatoes, herbs, and garlic in small bowl. Chill mixture until ready to use.
2. Place wine, shallot, and herb in a small saucepan over high heat and bring to a boil. Lower the heat and simmer until the liquid is reduced by half. Add broth, bring to a boil, then lower the heat and let it simmer until reduced to 1⁄2 cup of liquid. Remove the herb sprigs.
3. Whisk in the butter, 1 piece at a time. The sauce should be glossy and slightly syrupy. Taste and season with salt and pepper.
4. 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 3 to 4 minutes longer or until desired doneness is reached. Transfer to a plate and let rest.
5. Top lamb portions with goat cheese mixture then drizzle with red wine sauce.
Photo
Comments
This recipe is from Delish. It was definitely delish! I did feel that there was too much goat cheese topping for the amount of lamb, but that’s easy enough to rectify. Super tasty lamb dish.