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1
In a medium skillet, cook the bacon over moderately high heat for 3 minutes.
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2
Add the onion and garlic and cook over moderate heat until softened, about 7 minutes.
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3
Transfer to a bowl and let cool.
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4
Add the walnuts, bread crumbs, egg, milk, rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper.
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5
Trim any excess fat from the lamb, being sure to leave the loins and flaps attached and intact.
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6
Place the meat on a work surface, fat sides down, and season with salt and pepper.
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7
Pack half of the stuffing along the length of each loin, in a loose sausage shape.
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8
Roll up the flaps, covering the stuffing, and tie each loin securely with kitchen string.
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9
Preheat the oven to 500.
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10
Heat a large heavy nonreactive skillet.
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11
Add the roasts and cook over high heat, turning occasionally, until browned and crusty on all sides.
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12
Pour off any fat as it accumulates in the pan.
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13
Transfer the lamb to a roasting pan and roast for 20 to 25 minutes, or until an instant-read thermometer registers 130 when inserted in the center of the meat (for medium rare).
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14
Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes before carving.
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15
Meanwhile, add the beef stock and the reserved compote juices to the skillet and bring to a boil, scraping up any browned bits clinging to the skillet.
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16
Cook until the sauce is slightly thickened and reduced to 3/4 cup, about 5 minutes.
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17
Using a sharp knife, cut off the strings from the roasts.
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18
Cut each loin into 8 slices and arrange 2 slices on each of 8 warmed dinner plates.
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19
Spoon some of the sauce over the lamb, sprinkle with chopped rosemary and serve.
