Are you looking for a recipe to wow yourself, or your date, your neighbor perhaps? How about that foodie friend that is always watching Gordon Ramsey shows? Well here is the recipe to blow their socks off! We have a delicious lamb dish with the best Zinfandel sauce and filled with a goat cheese melt-in-your-mouth mixture that sets off the tender meat nicely! With a great dish you need a great wine so we have provided a few Paso Robles wines that will pair beautifully with this rich meal. Put your chef hat on and let’s get to work…
Lamb with Zinfandel Sauce & Goat Cheese:
Serves 4 Prep Time: about 45 minutes
GOAT CHEESE FILLING
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 herbes de Provence or fresh herbs of your choice (such as rosemary, thyme, and/or basil)
1 garlic clove, minced
* This filling can be made one day in advance. Using a for, 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 temperature.
ZINFANDEL SAUCE
1 cup Zinfandel or full – flavored red wine ( Shale Oak 2010 Zinfandel)
1 medium shallot, finely minced
2 sprigs fresh thyme or rosemary, or a combination
2 cups lamb stock (or substitute rich Chicken Stock )
2 tablespoons butter, cut in four pieces Salt and pepper
*Place the wine, shallot, and herb in a small saucepan and bring to a boil. Lower the heat and simmer until the liquid 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 liquid. Remove the herb sprigs.
Whisk in the butter, 1 piece at a time. The sauce should be glossy and slightly syrupy (but not so thick that it sticks your lips together; add a tablespoon or two of hot water if it gets too thick). Taste and season with salt and pepper.
LAMB
1 1/2 pounds boneless lamb loin, cut into 4 (6 ounce ) portions (Rangeland Grass-Fed local Lamb)
Salt & Pepper
1 tablespoon olive oil (Pasolivo Signature Extra Virgin)
Goat Cheese Filling
Zinfandel Sauce
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 3-4 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.