- 1 rack lamb (new zealand, or domestic)
- 1/2 stick un-salted butter (softened)
- 1/2 cup goat cheese (softened)
- 1/4 cup heavy cream
- 1/2 cup panko (japanese bread crumbs)
- 1 cup tabelspooon chopped parsley
- 1 tablespoon chopped mint
- 1/2 teaspoon chopped garlic
Steal This Recipe® Step by Step Instructions for the crust:In a food processor or bowl, mix all ingredients together with whip until fully combined.
In plastic wrap, roll into a roulade or tube (diameter of the roll should be equivalent to the diameter of the eye of the lamb).
Tie each side of the roll/roulade so that the butter crust mixture does not leak out of the sides.
Set in refrigerator until hard.
Steal This Recipe® Step by Step Instructions for the lamb:Season lamb with salt and pepper and sauté in hot pan until golden brown on each side.
Remove from pan and cool down.
Once cooled, take knife between each bone and cut down to make individual chops.
Lay each chop on a half sheet pan.
Preheat oven to 425 degrees F.
Take the roulade or goat cheese roll and slice 1/8-inch thick slices to obtain individual disks.
Place this goat cheese disk on each individual chop (repeat this with all the chops) and set aside.
Place in oven for 6 minutes.
Remove from oven and serve chop(s).