Pancetta-wrapped Lamb Loin with Olive Oil-Poached Artichoke and Red Wine Kalamata Olive Sauce

By Don Winkie of Eighty Acres Kitchen & Bar | Yield: 2-3 Servings
By / Photography By Michael Fornataro | February 23, 2016


  1. Preheat oven to 400ºF. Mix artichokes, extra virgin olive oil, thyme, bay leaves, lemon juice, salt, and pepper in a sauce pan. Simmer over low heat for 15 minutes or until the artichokes are tender. Set aside.
  2. Heat scant amount of olive oil in cast iron or oven-safe skillet over medium-high heat. Evenly brown lamb loins on all sides. Remove from heat, and allow them to cool slightly.
  3. Wrap the loins in pancetta and return them to the skillet. Bake for 20 minutes or until internal temperature reaches 125ºF. Remove from pan and allow to rest.
  4. Deglaze the pan with red wine over medium heat. Add red onion and red bell pepper. Cook for 4-5 minutes. Add kalamata olives, beef or chicken stock, capers, and balsamic vinegar. Cook for 3 minutes.
  5. To serve, slice the pancetta-wrapped lamb loin. Plate with poached artichokes and sauce on the side. Chef’s Note: Make this dish a balanced meal by serving it with a bed of French green lentils! 

Eighty Acres Kitchen & Bar, 1910 New Texas Road, Plum. 724.519.7304.

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  • 2 fresh artichoke bottoms with stems attached, quartered
  • 2 cups extra virgin olive oil
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Juice of one lemon
  • Salt and pepper, to taste
  • 2 boneless lamb loins (approximately 3 pounds)
  • 12 thin slices pancetta
  • 1 cup red wine
  • 1 julienned red onion
  • 1 julienned red bell pepper
  • ½ cup sliced kalamata olives
  • ½ cup beef or chicken stock
  • 1 tablespoon capers
  • ½ teaspoon balsamic vinegar
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