<http://schema.org/articleBody>
" Recipe courtesy of chef Susan Spicer SERVINGS 4 INGREDIENTS 1/4 pound fresh goat cheese 1/4 pound pancetta, cut in fine dice and cooked till crisp 1/2 cup sun-dried tomatoes, finely chopped 1 teaspoon herbes de Provence or fresh herbs of your choice (rosemary or basil)  1/2 teaspoon garlic, minced 1 pound boneless lamb loin, cut in four 4-ounce portions Salt and pepper 2 tablespoons olive oil For sauce: 1 cup zinfandel or full-flavored red wine 2 tablespoons shallots, finely minced 2 cups lamb stock or broth 2 tablespoons unsalted butter, cut in 4 pieces Salt and pepper PREPARATION 1. Let goat cheese soften in a bowl 15 minutes, then mix in cooked pancetta, sun-dried tomatoes, herbs, and garlic. 2. With a long, slender knife, make a hole lengthwise through center of each piece of lamb. 3. Place cheese mixture in pastry bag with plain tip and pipe stuffing into each portion of lamb. 4. Season lamb with salt and pepper. Sear on both sides in olive oil, remove to a plate, and let cool. Preheat oven to 425 degrees F. 5. Slice each portion into about 4 or 5 even slices, keeping together, then place on baking pan and cook in oven about 10 minutes. Serve warm with sauce. 6. Place wine and shallots in a small pot and bring to boil. Reduce heat and simmer until reduced by half. Add stock and return to a boil. Reduce heat and reduce to 3/4 cup (6 ounces), more or less. 7. Whisk in butter, 1 piece at a time. Sauce should be glossy and slightly syrupy. Taste and season with salt and pepper. Serve over lamb. Back to chef Spicer&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a629/lamb-goat-cheese-recipe/>