By Executive Chef Rob Beuth of Hops and Vines
Yields 6 servings
Preheat oven to 325°F.
2 tablespoons olive oil
1 small onion, diced
1 tablespoon minced garlic
2 pounds ground lamb (Chef sources lamb from Sky Dance Farms, Lanesborough, MA.)
2 eggs
¼ cup panko breadcrumbs
½ cup parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon fresh oregano chopped
1 tablespoon kosher salt
1 teaspoon black pepper
5 strips smoked bacon
Heat olive oil in a sauté pan. Add onions and sauté for 2 minutes. Add garlic and cook for an additional minute. Remove from heat and allow to cool.
In a large bowl combine remaining ingredients except bacon. Mix until well combined.
Cover with plastic wrap. Allow mixture to rest for 30 minutes to 1 hour at room temperature.
Using your hands, form lamb mixture into a loaf. Wrap the loaf in the smoked bacon, starting each new strip where the previous one ended. The bacon helps keep the loaf moist while baking.
Place on foil-lined sided baking sheet to catch runoff.
Bake uncovered for 25–30 minutes; internal temperature should be 155°–160°F. for medium. Allow to rest for 15 minutes before slicing.
Optional: Lamb jus could be made from pan drippings. To do so, omit foil lining when baking.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.