PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
BROILED LAMB CHOPS WITH GOAT CHEESE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Roll the ''tail'' of each lamb chop into a compact circle. Secure the tails to the chops with toothpicks or other skewers.
- Sprinkle the chops on both sides with salt and pepper. Put the chops on a rack and place them under the broiler, the tops of the chops about four inches from the source of heat. Let cook seven to eight minutes or until well browned. If desired, leave the broiler door slightly ajar. Turn the chops and continue cooking on the second side four to five minutes. Brush the top of each with a little melted butter.
- Sprinkle the top of each chop with three tablespoons of cheese. Sprinkle each with one-quarter teaspoon of rosemary. Dribble the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is piping hot and slightly melted, five minutes or less. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 734, UnsaturatedFat 31 grams, Carbohydrate 1 gram, Fat 67 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 619 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED LAMB CHOPS WITH ARUGULA, AGED GOAT CHEESE, CALIFORNIA PEACHES AND TOASTED ALMONDS
Steps:
- For the lamb chops:
- Lightly pound each chop and place them in a re-sealable bag. Add the rest of the ingredients and let marinate for a minimum of 3 hours
- For the vinaigrette:
- Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil. Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside.
- Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred.
- Toss arugula with the vinaigrette, then top with the goat cheese. Garnish with remaining chives and the toasted the almonds. Serve immediately.
- Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare. Serve at room temperature.
LAMB CHOPS AND GOAT CHEESE
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 25m
Yield 3 servings
Number Of Ingredients 4
Steps:
- Preheat broiler of toaster-oven or oven broiler.
- Sprinkle pepper over chops and broil on one side for about 7 or 8 minutes on each side.
- Remove fresh thyme leaves from stems and mix with cheese. .
- Turn chops; top with cheese and thyme and continue broiling until chops have reached desired degree of doneness.
Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 60 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 29 grams, Sodium 259 milligrams, Sugar 0 grams
BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE
Rosemary and garlic bring out the rich, unique flavor of the meat in this exquisite meal, while goat cheese and dried cranberries bring another savory layer of flavor.
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.
GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS
Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.
Provided by Dennis Prescott
Categories HarperCollins Hamburger Lamb Goat Cheese Cheese Dinner Onion Beer Bacon Arugula
Yield Makes 4 burgers
Number Of Ingredients 19
Steps:
- Make the onions:
- In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
- Make the burgers:
- In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
- Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
- In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
- Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.
SEARED LAMB CHOPS WITH A GOAT CHEESE WHITE WINE REDUCTION
If there is any recipe you must make at least once, this is one of them!! I found this recipe while perusing Whole Food's recipe data base. This such a easy and delightful meal, it would be excellent as a weekend dinner for two, but equally wonderful served at an elegant dinner party.
Provided by Cheese Please
Categories Lamb/Sheep
Time 35m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to broil.
- Next chop fresh rosemary and line up the rest of your ingredients.
- Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
- Pat each side of the meat with a paper towel to remove excess moisture.
- Add sea salt to one side of the lamb, and place salt side down into the skillet.
- Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
- Sear other side for 2 minutes.
- Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.
- In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.
- Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
- Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!
Nutrition Facts : Calories 74, Fat 4.4, SaturatedFat 3, Cholesterol 11.7, Sodium 386.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 3.5
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