4.06.2010

rack of lamb with goat cheese and rosemary

ingredients (serves 4-5):
2 racks of lamb, each 7 or 8 ribs and 1.5-2 lbs
1 cup (2 oz/60 g) bread crumbs
3 Tbs goat cheese (or more if you really like goat cheese like i do)
1 Tbs extra virgin olive oil (plus more for cooking)
1 large garlic clove, minced
2 Tbs minced fresh parsley
1 tsp finely chopped rosemary
kosher salt and freshly ground pepper

directions:
remove the racks of lamb for the refrigerator 30 minutes before roasting. preheat oven to 500 degrees fahrenheit. line a rimed baking sheet with heavy duty aluminum foil. using a sharp knife, trim away as much of the surface fat from the lamb as possible.

in a bowl, combine the bread crumbs, goat cheese, 1 Tbs olive oil, garlic, parsley, rosemary and season to taste with salt and pepper. stir to combine well. the mixture should stick together when pressed between your fingers. if not, add a little more olive oil.

brush or rub the lamb with olive oil and season with salt and pepper. preheat a large frying pan over high heat until very hot. place the lamb meat side down in the pan and sear for 1 minute. turn the racks on end and sear for 1 minute. transfer the lamb meat side up to the prepared pan.

firmly press an equal amount of the topping onto each rack. roast the lamb until a thermometer inserted into the thickest part away from the bone registers 120-130 degrees fahrenheit for medium-rare, 14-16 minutes.

remove the pan from the oven and tent the lamb with aluminum foil. let rest for 8-10 minutes. carve the racks into single chops if ya want. serve at once.

courtesy of williams-sonoma essentials of roasting

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