Lamb Chops And Goat Cheese Recipes

BROILED LAMB CHOPS WITH GOAT CHEESE

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.

SEARED LAMB CHOPS WITH ROASTED RADISHES AND HARICOTS VERTS, BLACK OLIVES, PINE NUTS, FENNEL AND SCALLOPED POTATO CAKE WITH GOAT CHEESE AND DILL

Steps:

• Preheat the oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
• Add the goat cheese and dill into a small bowl and mix to combine. Place roughly a teaspoon of olive oil into the bottom of each muffin tin. Add 2 slices of the potato into the bottom of the muffin tin and season with kosher salt. Add a few crumbles of the dill goat cheese, another layer of potato and drizzle of olive oil. Repeat this process with potato, kosher salt, dill goat cheese and olive oil until the muffin tins are filled to the top. Place into the oven and bake until golden brown, about 45 minutes, turning the pan halfway through.
• Add the golden raisins, white wine vinegar and sugar to a small bowl. Stir to combine, then let steep for 20 minutes to plump the raisins. Drain and set aside.
• Set up a pot of boiling water and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the haricots verts to the boiling water and cook for 2 to 3 minutes, until bright green and tender, but still slightly crisp. Remove the haricots verts and immediately plunge into the ice bath and set aside.
• Add the radishes to a large bowl with a large drizzle of olive oil and kosher salt to taste. Spread the radishes onto a sheet tray, arranging them flat side down. Transfer into the oven and roast for 20 minutes.
• Mix the cumin and fennel pollen in a small bowl. Sprinkle the lamb chops liberally with the seasoning mix (reserving a small amount) and kosher salt on both sides. Heat a large sauté pan with 2 tablespoons of olive oil over medium-high heat. Sear the lamb chops, in batches, until browned on all sides, 3 to 4 minutes per side. Transfer the lamb chops onto a sheet tray and place into the oven to finish cooking for 5 to 6 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare.
• Add 2 tablespoons of olive oil and the smashed garlic to a large high-sided pan. Turn on the heat to medium and swirl the pan to infuse the oil with the garlic. Add the fennel, anchovies, shallot, lemon segments, kalamata olives and kosher salt to taste. Cook for 5 minutes, then remove the garlic. Cook for another 2 to 3 minutes, until the fennel begins to soften. Then add the white wine and cook until reduced by half. Add 1/4 cup of the chicken stock and a pinch of the reserved seasoning mix. Stir to combine, then add the plumped raisins and cook for 2 to 3 minutes. Add the remaining 1/4 cup chicken stock and 1 tablespoon of the butter. Swirl to melt, then add the remaining tablespoon butter. Stir in half of the pine nuts.
• Heat a large sauté pan with 2 tablespoons of olive oil. Add the blanched haricots verts, roasted radishes and kosher salt to taste. Toss to warm through, 2 to 3 minutes.
• Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the capers until crispy, 1 to 2 minutes. Be careful because they will pop in the oil. Remove the capers onto a paper-towel-lined sheet tray.
• To serve, plate the scalloped potato cakes, followed by the haricots verts and radishes. Lay the lamb chops over the top, and then the sauce. Garnish with the fried capers, micro fines herbs, micro thyme, a dusting of fennel pollen and fennel fronds and the remaining pine nuts.

LAMB CHOPS AND GOAT CHEESE

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.

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.

BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE

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.

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.

SEARED LAMB CHOPS WITH A GOAT CHEESE WHITE WINE REDUCTION

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!