Lamb chops with goat cheese crust |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Drum |
| Recipe: |
Ingredients:
4 tablespoons bread crumbs
1 tablespoon butter, softened
2 racks of lamb, cut into double chops
salt and pepper to taste
2 tablespoons olive oil
4 tablespoons powdered mustard
8 ounces goat cheese at room temperature
POTATOES AND VEGETABLES:
1/4 cup olive oil
1-1/2 cups sliced onion
1-1/2 cups julienned green bell pepper
1-1/2 cups julienned zucchini
1-1/2 cups julienned celery stalks
1-1/2 cups julienned carrots
1-1/2 cups sliced mushrooms
1-1/2 cups diced tomatoes
1-1/2 cups purple potatoes cut into batons, and fried
2 tablespoons butter, unsalted salt and pepper to taste
GLAZE: 1 cup lamb broth, reduce to one third, strained
Procedure:
TO PREPARE LAMB: Place bread crumbs and butter in a bowl and mix well. Season lamb chops with salt and pepper. Pour oil into a very hot skillet and sear each portion on either side. Brush mustard onto lamb chop, using a spatula, and season to taste with salt and pepper. Cover with a light coating of goat cheese and finish by coating lightly with bread crumbs and butter. Roast in a preheated 400-degree oven 10 to 15 minutes. The lamb should be pink in center.Remove from oven, place on a serving platter and keep hot.
TO PREPARE POTATOES AND VEGETABLES: Place olive oil and all vegetables in a saucepan and saute over medium heat, until slightly browned. Add fried potatoes. Season to taste with butter, salt and pepper.
FOR GLAZE: Prepare and heat lamb broth.
TO SERVE: Place vegetables and fried potatoes in center of each plate and top with lamb chops. Pour glaze over lamb
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