Lombo Di Maiale Coi Porri (pan-roasted Lamb Loin With Leeks)

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 4 large leeks (about 2 1/4 pounds)
• 1/2 cup water
• 1 tablespoon butter, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (2 lb) boneless lamb loin, trimmed well
• 1/2 cup dry wine
• chopped fresh parsley (optional)

Recipe

• 1 remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
• 2 cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
• 3 combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large dutch oven or deep sauté pan over medium-high heat.
• 4 cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
• 5 heat remaining 2 teaspoons butter in pan over medium-high heat.
• 6 add lamb to pan.
• 7 cook 5 minutes, turning to brown on all sides.
• 8 add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
• 9 return leek mixture to pan.
• 10 cover, reduce heat, and simmer 2 hours or until lamb is tender.
• 11 remove lamb from pan and increase heat to reduce leek sauce if too watery.
• 12 cut lamb into 1/4-inch-thick slices.
• 13 serve with leek mixture.
• 14 garnish with parsley, if desired.
• 15 *6 servings (serving size: about 3 ounces lamb and about 2 1/2 tablespoons leek mixture).