Lamb Chops with Goat Cheese Crust |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 4 tablespoons bread crumbs | 1 tablespoon butter, softened | 2 racks of lamb, cut into double chops (3 or 4 chops per person) |
| salt and pepper to taste | 2 tablespoons extra-virgin olive oil for sauteing | 4 tablespoons powdered mustard |
| 8 ounces goat cheese at room temperature | POTATOES AND VEGETABLES: 1/4 cup olive oil | 1-1/2 cups sliced onion |
| 1-1/2 cups julienned green bell pepper | 1-1/2 cups julienned zucchini | 1-1/2 cups julienned celery stalks |
| 1-1/2 cups julienned carrots | 1-1/2 cups sliced mushrooms | 1-1/2 cups diced tomatoes |
| 1-1/2 cups purple potatoes cut into batons, blanced and fried in vegetable oil | 2 tablespoons butter, unsalted | salt and pepper to taste |
| GLAZE: 1 cup lamb broth, reduce to one third, strained | watercress leaves, as garnish | |
| 1 | TO PREPARE LAMB: Place bread crumbs and butter in a bowl and mix well. |
| 2 | Season lamb chops with salt and pepper. Pour oil into a very hot skillet and sear each portion on either side. Brush mustard onto lamb chop, using a spatula, and season to taste with salt and pepper. Cover with a light coating of goat cheese and finish by coating lightly with bread crumbs and butter. Roast in a preheated 400-degree oven 10 to 15 minutes. The lamb should be pink in center. |
| 3 | Remove from oven, place on a serving platter and keep hot. |
| 4 | TO PREPARE POTATOES AND VEGETABLES: Place olive oil and all vegetables in a saucepan and saute over medium heat, until slightly browned. Add fried potatoes. Season to taste with butter, salt and pepper. |
| 5 | FOR GLAZE, Prepare and heat lamb broth. |
| 6 | TO SERVE: Place vegetables and fried potatoes in center of each plate and top with lamb chops. Pour glaze over lamb. Decorate with watercress. |