Herb-roasted Lamb Loin with Goat Cheese and Zinfandel Sauce

• 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

1. This cheese filling can be made one day in advance.
2. Using a fork, combine the goat cheese, pancetta, tomatoes, herbs, and garlic in a small bowl.
3. Chill the mixture for a few minutes to allow the flavors to meld.
4. When ready to use it, let the cheese mixture soften slightly at room temperature.
5. Place the wine, shallot, and herb in a small saucepan and bring to a boil.
6. Lower the heat and simmer until the liquid is reduced by half.
7. Add the stock, bring to a boil, then lower the heat and let it simmer until reduced to 1/2 cup of liquid.
8. Remove the herb sprigs.
9. Whisk in the butter, 1 piece at a time.
10. 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).
11. Taste and season with salt and pepper.
12. Season the lamb with salt and pepper.
13. Heat the olive oil in a medium skillet over medium-high heat until almost smoking.
14. Sear the lamb on both sides for a minute or so, to brown, then reduce the heat and cook each side 34 minutes longer.
15. Transfer to a plate and let rest.
16. 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.

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Taken from www.epicurious.com/recipes/food/views/herb-roasted-lamb-loin-with-goat-cheese-and-zinfandel-sauce-383536 (may not work)