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