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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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