Buca Di Beppo Porchetta Rustica (copycat)

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 -2 1/2 lbs lamb loin
• 1 ounce olive oil
• 1/4 tablespoon salt
• 1/4 tablespoon pepper
• 1 tablespoon rosemary
• 2 tablespoons butter
• 2 tablespoons shallots, chopped
• 6 ounces red wine
• 4 teaspoons brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons filberts, toasted*
• 4 tablespoons blueberries
• 2 tablespoons capers

Recipe

• 1 place the lamb loin in baking pan, fat side down.
• 2 combine salt, pepper and rosemary in small bowl.
• 3 rub lamb with olive oil, then season both sides with seasoning mixture.
• 4 bake lamb loin, fat side up, in a 350° convection oven with the wind on.
• 5 rotate lamb after 30 minutes.
• 6 cook lamb another 20 minutes and check internal temperature. the lamb is done when the thickest part of the loin reaches an internal temperature of 140°.
• 7 when lamb is almost done, place the butter in a sauté pan and melt over medium heat. do not allow butter to burn.
• 8 add shallots and sauté until they are translucent.
• 9 deglaze pan with the red wine. bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
• 10 slice lamb approximately 3/8 of an inch thick or to your desired portion size.
• 11 transfer lamb to plate and ladle sauce over meat.
• 12 serve with roasted vegetables and enjoy!
• 13 *you can substitute toasted pecans if filberts or hazelnuts are not available to you.