292. OVEN-ROASTED LAMB LOIN with SWISS CHEESE BACON GRATIN

serves 4


4 strips bacon, chopped fine
1 clove garlic, minced
6 sun-dried tomatoes, chopped fine
½ tsp. thyme, chopped
½ tsp. oregano, chopped
1 cup Swiss cheese, shredded
¼ cup fresh bread crumbs
2 tbsp olive oil
2 lamb loins, trimmed
1 tsp. rosemary, chopped
Salt and pepper to taste

Preheat oven to 400 degrees. In a sauté pan, cook the bacon until crisp. Add the garlic and cook for 2 minutes more. Drain off the fat. In a bowl, combine the bacon, sun-dried tomatoes, thyme, oregano, cheese and bread crumbs. Set aside. In a sauté pan set over medium heat, add the oil. Season the lamb with the rosemary, salt and pepper. Brown the lamb on all sides for 10 to 12 minutes. Do not burn. Let sit for 15 minutes. Slice the lamb on a bias cut and slightly fan the slices on a baking dish. Sprinkle the lamb with the bacon-cheese mixture. Place the dish in the oven and let roast for 10 minutes or until the cheese lightly browns. Serve at once.


courtesy of: Frank Tarranova / The Great Cheeses of New England, New England Dairy Promotion Board, 1034 Commonwealth Ave.
Boston, MA 02215