Saturday, December 30, 2006

Rack of Lamb

For 2 portions: 1 rack of lamb (frenched),75 gr. goat cheese, 1/2 oz. whipping cream, 1 cup bread crumbs, sage, garlic, paprika, 1 tsp. balsamic vinegar, 2 tsp. olive oil, rosemary, salt and pepper to taste.

Cut the rack of lamb to 8 individual chops and marinate them with the garlic, sage, paprika, balsamic vinegar, olive oil, rosemary, salt and pepper. Mix the goat cheese with the cream and 1 tbsp. of the breadcrumbs. Grill the lamb chops over the flat top grill and remove 2-3 minutes before the desired doneness is reached. Completely encrust all chops with the goat cheese mixture and press in the remaining breadcrumbs. Return the lamb chops on the flat top and grill both sides until crispy and golden outside.

Tip: You can encrust the lamb only on one side, which is easier to do.

I served the rack of lamb for this photo with polenta, mushroom-shaped red skin potato, asparagus, lemon, cherry tomato and lamb au-jus.

Recipe courtesy of Chef George

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