Rack of Lamb with Goat Cheese Crust

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This recipe comes from Paula Lambert's book The Cheese Lover's Cookbook & Guide. View more recipes.

Whenever we go to Santa Fe to visit our friends Linda and Mike Waterman, we cook a glorious meal of charcoal-grilled leg of lamb seasoned with rosemary and accompanied by roasted potatoes. We've been enjoying this same meal together as long as I can remember.

The flavors of lamb and goat cheese combine brilliantly, and rosemary and garlic bring out the gamy juices of the succulent rack of lamb. In honor of the Watermans, I created this goat cheese crust that dresses up a rack of lamb while keeping it moist and tender.

Serves 4

Ingredients

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Directions

Preheat oven to 500°F.

For the Goat Cheese Crust, place the goat cheese, 1 tablespoon of the bread crumbs, the garlic, rosemary, egg yolk, and salt together in a small bowl and blend. Combine the remaining 3 tablespoons bread crumbs, the Pecorino, and pepper in another small bowl. Set aside.

Rub the oil over the meat and season with the seasoning salt. Place the lamb on a rack in a shallow baking pan and roast for 20 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 110°F. Remove from the oven and reduce the oven temperature to 450°F. Coat the top side of the rack of lamb with the goat cheese mixture. Pat the bread crumb mixture over this, pressing slightly so it adheres.

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To serve, cut the rack into chops, being careful to keep the crust with each chop. Serve 2 chops to each person, garnished with the rosemary.