We came across this Zinfandel wine sauce recipe this month by way of some Paso Robles friends that can be attributed to Susan Spicer. It was greatly welcomed since we had been suffering a dry-spell of uninspired cooking. Amazing how glorious food can perk up your life. This recipe is now one of our favorites!
The silky, deep purple hued Zinfandel wine sauce is gorgeous and yummy. It took so little time and brain power to prepare…now that’s our kind of cooking.
Don’t chintz on the Zinfandel wine you purchase for use in this recipe. We recommend 2012 Zin of Steel by Lone Madrone Winery or 2010 Zinfandel by Halter Ranch, both located in Paso Robles. Buy a couple of bottles of wine, one for the sauce and the other for enjoying with this masterpiece.
HERB-ROASTED LAMB LOIN WITH GOAT CHEESE AND PASO ROBLES ZINFANDEL WINE SAUCE
– Serves 4
– Preparation time: about 45 minutes
GOAT CHEESE FILLING
3 oz 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 or thyme)
1 clove garlic, minced
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 temperature.
ZINFANDEL SAUCE
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 (we substituted with rich Chicken Stock)
2 tablespoons butter, cut in four pieces
Salt and pepper to taste
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 – keep your eye on the pot to make certain it does not over reduce. Add the stock, bring to a boil, then lower the heat and let it simmer until reduced to 1/2 cup of liquid. Then remove the herb sprigs.
Whisk in 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 (OR BEEF OR PORK) 1 1/2 pound boneless lamb loin, cut into 4 (6-ounce) portions
Salt and pepper
1 tablespoon olive oil
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, 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.
If you would like to get to know more about the Zinfandel varietal, give us a call. We are happy to put together your own Zinfandel wine tasting trail in Paso Robles.
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