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Lamb Chops Stuffed With Rosemary and Lemon Scented Goat Cheese
Serve these lamb chops as a refined appetizer. Add pasta and seasonal vegetables to make the bright, perfumed chops into a mouthwatering meal.
- 2 frenched lamb rack
- salt and pepper
- 2 tsp lemon zest
- 2 tsp fresh rosemary, finely chopped
- 4 oz goat cheese
Toasted pine nut gremolata
- 1 cup pine nuts, toasted, chopped
- 3 Tbs fresh parsley, finely chopped
- 1 Tbs lemon juice
- 1 Tbs extra virgin olive oil
- 1 Tbs lemon zest
- 2 Tbs garlic, finely minced
- 6 oz lamb demi-glace
- Remove netting from lamb, butterfly by opening leg using one hand and with a knife, cut through the seams and muscle to create consistent thickness. Season the lamb with salt and pepper, drizzle with cup olive oil, sprinkle with 2 tablespoons basil, and 2 tablespoons rosemary and massage into the meat. Place lamb in a sealable plastic bag and refrigerate. Marinate lamb for 2 to 4 hours.
- Prepare peppers: Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds and ribs. Put peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle Peel peppers and cut into thin 2-inch long strips. Combine in a bowl with vinegar and 2 tablespoons oil. Chill peppers, covered, until assembling salad.
- In another bowl add goat cheese and, with a wooden spoon, stir together with 2 tablespoons olive oil, lemon zest and 1 tablespoon basil. Chill goat cheese, covered (allow to return to room temperature before preparing croutons).
- In a mini food processor or with a whisk, add Dijon mustard, 3 oz. of Bruschetta juice and liquid from roasted pepper and pulse to combine. Slowly add remaining half-cup olive oil. Set aside.
- Preheat grill to high. Remove lamb from plastic bag and place on grill. Sear meat on each side for 4 minutes, adjust grill for indirect cooking by lowering heat to medium/medium low.; Close lid on grill and cook lamb for 45 minutes or until internal temperature in the thickest part reaches 135° to 140°F for medium rare.Thinner parts will be more done. Remove lamb from grill and let rest, covered loosely with foil for 10 minutes before carving into thin slices.
- Make croutons by spreading goat cheese mixture on bagel crisps and top with toasted pine nuts; set aside.
- In a large mixing bowl, toss spinach with Bruschetta mix and basil oil. Mound spinach leaves in the middle of 8 large plates. Scatter some peppers and onions evenly over spinach. Arrange lamb slices over the spinach, place three goat cheese croutons around edge of plate and drizzle salads with remaining basil oil/juices in mixing bowl.