provided by Culinary Director Jerry Comfort, Beringer Blass Wine Estates
8 tenderloins of lamb (lamb loin or leg may be substituted)
Goat Cheese filling
4 ounces goat cheese
1 ounce cream cheese
1 Tablespoon sun-dried tomato, diced
2 teaspoons chopped rosemary
Salt and pepper to taste
8 wonton skins (thin) or homemade pasta dough
Mix cheese with remaining ingredients. Egg wash one side of wonton. Place 2 TBSP filling and cover with other wonton. Cut into circles.
Sauteed Swiss chard and Pancetta:
2 TB olive oil
2 oz pancetta chopped finely
1 TB minced garlic
1 bunch swiss chard, leaves coarsely chopped
Heat a sauté pan over high heat. Add Olive oil and pancetta and cook until lightly browned. Add the garlic and swiss chard and sauté until the greens are wilted and tender. Season with salt and pepper to taste.
8oz lamb trimmings
1-1/2 quarts Veal or Lamb stock
2 cups Merlot or Red Wine
1/2 cup shallot, minced
1 Tablespoon fennel seed
Brown lamb trimmings and degrease. Add 1 cup veal stock at a time and reduce to sauce consistency. Add 1 tsp fennel seed. And continue additions until you build enough sauce. In a separate pan combine the red wine, shallot, 1 tsp fennel seed and reduce to a syrup. When you have enough reduced stock, add the reduction and simmer 10 min. Adjust salt and pepper and strain.
Season lamb; grill or saute, let rest. Saute chard and cook ravioli; toss in butter and salt. Place a bed of chard in center of plate, top with ravioli. Sauce around the plate. Slice the lamb on a bias and lean up against the ravioli. Garnish each tenderloin with a sprig of rosemary and on top of the ravioli with julienne of sundried tomato.