- Serves 6
- Brian Streeter
- Pairs well with:
- Dancing Bear Ranch, Howell Mountain
Chef Brian Streeter presents a tender, flavorful recipe for lamb; Pancetta Wrapped Lamb Loin with Persillade. A layer of pancetta protects the meat and keeps it moist and juicy. The fresh flavors of persillade complements the juicy lamb. Pairs well with Cakebread Cellars Dancing Bear Ranch.
1/4 c. parsley leaves
3 cloves garlic, minced
3/4 c. panko (Japanese breadcrumbs)
1/2 tsp. salt
1/4 tsp. cracked black pepper
2 T. extra virgin olive oil
2 lbs. lamb loins, trimmed
1/4 lb. pancetta, sliced very thinly
2 T. olive oil
To make the persillade, combine the parsley, garlic, panko, salt and pepper in the work bowl of a food processor. Blend ingredients until breadcrumbs begin to turn green. Then, add the olive oil while machine is running, mix until well combined. Mixture will take on a vibrant green color..
Wrap the lamb loins with the pancetta by starting at one end and gradually overlapping until completely covered. Heat olive oil a large non-stick sauté pan over medium-high heat. Sear all sides of the lamb loins until golden in color. About 2 minutes a each side. Cook to medium rare in temperature. Remove and let rest for five minutes before slicing. Slice lamb and sprinkle persillade on top. Serve with a side of sautéed summer bush beans.