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.
LAMB, GOAT CHEESE, AND HEIRLOOM TOMATO SALAD
Toss leftover shredded lamb roast with pomegranate seeds, creamy goat cheese, and a bright herby salsa verde dressing for a sublime weeknight salad.
Provided by Donna Hay
Yield Serves 4
Number Of Ingredients 7
Steps:
- Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.
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.
GRILLED LAMB LOIN CHOP WITH ROASTED MUSTARD/SAGE SWEET POTATOES, MEXICAN MINT MARIGOLD PESTO AND WARM GOAT CHEESE SAUCE
Steps:
- Sweet Potatoes:
- Preheat the oven to 365 degrees F.
- Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.
- Pesto:
- Combine all ingredients in a food processor or blender and puree.
- Goat Cheese Sauce:
- Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.
- Lamb:
- Preheat a grill or grill pan over high heat.
- Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.
- To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.
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
LAMB AND GOAT CHEESE LASAGNA
This has a bit of Greek influence. I've really started to get into the combination of lamb and goat cheese lately. I think it compliments each other very well. This is rich and tangy lasagna goodness.
Provided by graniteangel
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375°F.
- Chop your onions, mince your garlic, and chop your herbs.
- Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
- Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
- Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
- While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
- Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
- So it should be: pasta, sauce and cheese, and repeat.
- Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
- Let set and cool for 15-20 minutes and serve.
- a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.
Nutrition Facts : Calories 368.4, Fat 19.7, SaturatedFat 8.7, Cholesterol 54.6, Sodium 260.8, Carbohydrate 29.5, Fiber 2.3, Sugar 6.2, Protein 15.9
LEG OF LAMB WITH GOAT CHEESE
Make and share this Leg of Lamb With Goat Cheese recipe from Food.com.
Provided by DrGaellon
Categories Lamb/Sheep
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine.
- Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once.
- Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.
Nutrition Facts : Calories 452.4, Fat 29.2, SaturatedFat 14.2, Cholesterol 109.6, Sodium 179.2, Carbohydrate 9.4, Fiber 0.1, Sugar 7.6, Protein 28.8
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.
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
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- Add all the spices together with olive oil and vinegar, you can blend in a food processor if you'd like. Pull lamb out of the fridge at least 30 min before you decide to cook and sprinkle with kosher salt and pepper. Then top with the olive oil/spice mixture, rubbing it into the lamb on all sides. Allow it to sit at room temperature with the spices.
- Prepare a baking sheet with tin foil and preheat oven to 425. Heat olive oil in a large skillet or cast iron over medium high heat until hot, but not smoking. Add lamb chops and sear on one side 2-3 min until deeply browned, then turn and sear another 2-3 min. You may have to do this in batches so your pan isn't overcrowded. Just place seared chops off to the side on the baking sheet.
- Placed seared chops into the oven and bake at 425 for 4-5 minutes. I baked mine for 5 minutes and it was medium, which I prefer medium rare. 145 degrees is medium rare, 160 is medium, and 170 is well done. Cover your lamb with foil and rest it for 5 to 10 minutes before serving.
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- In a food processor fitted with a steel blade, blend the oregano and pistachios together until fine and crumbly. Lightly grease a baking sheet with olive oil. Pat the lamb chops dry, then season with salt and pepper. Place the lamb chops on the oiled baking sheet. Using a butter knife, spread a layer of goat cheese over the top of each chop. Spread the cheese so it is smooth and evenly covers the chops. Press the pistachio mixture into the cheese, forming a crust. Drizzle about ½ teaspoon of the olive oil over the top of each chop. Place the lamb chops in the preheated oven. Bake for 8-9 minutes for medium rare or 1-2 minutes longer for more well done. Transfer 2 pistachio and goat cheese crusted lamb chops to dinner plates. Drizzle with balsamic syrup and serve warm.
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