Lamb Loin with Goat Cheese-Pancetta Stuffing
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Fresh goat cheese |
| 1/4 | lb | Pancetta; cut fine and diced. Cooked til crispy |
| 1/2 | c | Sundried tomatoes; finely chopped |
| 1 | ts | Herbs de provnce or fresh herbs choice; (rosemary or basil) |
| 1/2 | ts | Garlic; minced |
| 1 | lb | Boneless lam loin; cut in to 4 - 4 ox. portions |
| Salt; pepper | ||
| 2 | tb | Olive oil |
| SAUCE | ||
| 1 | c | Zinfandell or other full-flavored red wine |
| 2 | tb | Shallots; finely minced |
| 2 | c | Lamb stock or broth |
| 2 | tb | Unsalted butter; cut in 4 pieces |
| Salt; pepper |
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