1 rack of lamb - frenched,
2 1/2 oz. goat cheese,
1 tablespon heavy cream,
1 cup breadcrumbs,
1 pinch sage,
1 teaspoon garlic,
the tip of a teaspoon paprika,
1 teaspoon balsamic vinegar,
1 tbsp. extra virgin olive oil,
1 small sprig of fresh rosemary, chopped,
salt and freshly ground pepper to taste.
Recipe: Cut the rack of lamb to 8 individual lamb rack chops. In a small bowl, combine the garlic, sage, paprika, balsamic vinegar, olive oil, rosemary, salt and pepper, and brush the lamb rack chops with the mixture. In a different bowl mix the goat cheese with the cream and 1 tablespoon of the breadcrumbs. Cook the lamb chops over a flat top grill or in a cast iron pan, and remove them about 3 minutes before the desired doneness. Encrust completely all lamb chops with the goat cheese mixture and press them in the remaining breadcrumbs. Return the lamb chops on the flat top and grill both sides until crispy and golden outside. I served the rack of lamb for this picture with polenta, mushroom shaped red skin potatoes, asparagus, lemon, cherry tomato and lamb au-jus sauce. For more unique lamb recipes, please visit this page.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.