Recipe #4461
Rack of lamb in a rosemary and honey goat cheese crust
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 25 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 tsp. (10 mL) rosemary, chopped
- 4.6 oz. (140 g) goat cheese,
- 2 racks of lamb of 6 ribs each
- Salt and ground pepper to taste
- 3 Tbsp. (45 mL) olive oil*
- 2 Tbsp. (30 mL) shallot
- 2 Tbsp. (30 mL) honey*
- 3/4 cup (180 mL) white wine
- 1 sprig of rosemary
- 1/3 cup ( 80 mL) cold butter
Preparation
Mix rosemary with goat cheese, pepper, set aside. Season the racks of lamb with salt and ground pepper.
In a frying pan, heat the olive oil and sear the lamb. Cook 8 minutes or until half cooked.
Keep hot 5 minutes.
To make the sauce, heat the same pan used to sear the lamb. Sweat the shallot and add the honey and rosemary, deglaze with wine. Reduce by three quarters, whip in the diced butter and season.
Cut the rack of lamb and cover each serving with the goat cheese mixture. Grill a few minutes to heat the cheese.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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