Ingredients: 2 Whole Lamb Loins 12 Slices of Speck (German for Bacon) 1/2 Lb. Porcini Mushroom Duxelle Butcher's Twine Ingredients for Porcini Mushroom Duxelle: 3/4 Lb. Porcini Mushroom (Finely Diced) 1 Small Shallot (Chopped) 2 Whole Garlic Cloves (Chopped) 1/2 Cup White Wine 1 Cup Heavy Cream 4 Tbsp. Flour 2 Pinches Fresh Thyme (Chopped) 1/3 Cup Olive Oil Salt and Pepper (To Taste)

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Ingredients for Sauce:
6 Fl. Oz. Veal Glaze
1 Cup Red Wine
1 Tbsp. Sugar
1 Cup Chicken Stock
1 Small Onion (Diced)
1 Large Carrot (Diced)
2 Stalks Celery (Diced)
2 Tbsp. Butter

Method of Preparation for Porcini Duxelle:
Heat heavy cream in a sauce pan and bring to a boil. Sauté the shallots and garlic in a skillet with 1/3 cup olive oil at medium high heat. Add the procini mushrooms, salt and pepper and let cook for a few minutes. Add the white wine. Once evaporated, add the flour and let cook for a few minutes. Slowly add the heavy cream. Add the fresh thyme and check for seasonings.

Method of Preparation for Lamb Sauce:
In a skillet, sauté vegetables in olive oil until golden. Add sugar and let dissolve. Add red wine and let simmer for about 10 minutes. Add all the other ingredients and let simmer until reduced by half. Strain the sauce. Add the butter and let it melt into the sauce (away from heat).

Method of Preparation for Lamb:
Preheat oven to 375°. Slice the lamb butterfly style (sliced in the middle but still hinged on one side). Spread the mushroom duxelle evenly in the middle and top with the slices of speck. Roll the sides of lamb back to original resemblance. Using butcher's twine, tie the lamb so it will not open up during cooking. Quickly sear the lamb (on all sides) in a skillet. Place the lamb in a pre-heated oven for about 18 minutes (for a "medium" temperature finish). Once ready, slice each loin in 8 slices and accompany with sauce.

Presentation:
Place the lamb on a plate and serve with french beans and/or roasted carrots.

Serves 4