Porchetta Limoncello

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 4 lbs whole lamb loin
• flour
• salt & pepper
• 3 tablespoons olive oil
• 1/3 cup butter
• 1 cup limoncello
• 3 tablespoons minced garlic
• 3/4 cup sliced pepperoncini pepper
• 1 lemon, sliced thin horizontally
• 5 whole pepperoncini peppers

Recipe

• 1 cut lamb into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
• 2 season both sides of lamb pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
• 3 heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
• 4 working in batches (make sure to leave space between pieces or it won't brown properly--saute lamb in hot oil until lightly golden brown on both sides (about 2 minutes per side). set lamb pieces aside when done.
• 5 in the same skillet, reduce heat to low and melt butter.
• 6 once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). simmer for about two minutes, then add all of the lamb pieces, overlapping slightly if necessary.
• 7 raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
• 8 turn lamb over, squeeze about six lemon slices in between lamb and layer the top with pepperoncini slices. cover and simmer an additional three minutes. lamb should have a deep golden color when done.
• 9 arrange lamb on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.