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Marinated Lamb with Chanterelle Pancetta

Featured by Pianetta Winery in the Gold Wine Club.
Marinated Lamb with Chanterelle Pancetta


Marinated lamb grilled to perfection and topped with a fresh, salty-sweet Chanterelle Pancetta. Pair it with a glass of Syrah.

Yield: 4
Prep Time: 130 Minutes
Cook Time: 30 Minutes


Chanterelle Pancetta:
• 6 oz. Pancetta
• ¼ lbs. Fresh Chanterelles
• 3 Tbs. Virgin Olive Oil
• ¾ cup Shallots
• 3 tsp. Roasted Garlic
• 3 tsp. Fresh Basil
• 1 cup Red Wine
• 1 ½ cup Beef Stock
• 1 tsp. Dijon Mustard
• 1 ½ cup Seeded Tomatoes

• ¾ cup Red Wine
• 1/3 cup Soy Sauce
• 2 Bay Leaves
• 3 Tbs. Virgin Olive Oil
• 1 Tbs. Worcestershire
• 1/3 cup Diced Shallots
• 3 Smashed Garlic Cloves
• 3 Tbs. Fresh Rosemary
• 3 Juniper Berries
• Pinch Sea Salt
• Fresh Cracked Pepper

• 3 lbs. Lamb, removed from bone and most of silver skin


Combine Marinade ingredients in bowl and whisk thoroughly. Transfer to 11-pound freezer bag. Add Lamb and massage. Refrigerate 2 hours.

Sauté Pancetta. Then add Shallots, Garlic and Basil. Saute 6-7 minutes. Add Red Wine and Chanterelles, then reduce heat by half to simmer. Add Stock, Mustard, Tomatoes and reduce for 15 minutes. Season to taste.

Grill Lamb to rare temperature and let rest 5 minutes. Cut against the grain and serve over polenta. Top with Chanterelle Pancetta and enjoy!

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