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.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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