Roasted Rack of Lamb, Chevre Crust, Rosemary Reduction
Jonathan Cambra - Executive Chef
Castle Hill Inn
Prep. Time: 30 mins
Serves: 8 people
14 each rack of lamb, split, Frenched and cap fat removed
½ cup goat cheese
6 cloves garlic, roasted to golden brown, smashed
2 T. breadcrumbs
2 T. EV olive oil
2 T. finely chopped herbs thyme, rosemary
2 each shallots, chopped
6 cloves garlic, smashed
2 cup red wine
2 cup Veal demi glace
2 T. fresh chopped rosemary
to season splash of lemon juice, salt, ground black pepper
Crust - in a mixing bowl, mix cheese with roasted garlic, breadcrumbs and oil. With a fork incorporate by pressing along the sides of the bowl until well blended. Season with salt, coarse pepper.
Sauce- in a sauce pan, sauté the shallots until golden brown, add the garlic and rosemary, cook for two minutes. Add the port and reduce by ½. Add the red wine, reduce by half. Add the demi glace and reduce to sauce consistency. Strain the sauce through fine mesh strainer. When ready to serve, place back in clean pan, bring to a simmer and season with fresh rosemary, lemon, salt and pepper.
Lamb- preheat oven, 450 degrees. in a sauté pan, sear the lamb on all sides to golden brown. Spread chevre crust thickly on the top flesh. Place on a sheet pan, roast to desired temperature
Slice between the bones and fan 4 chops onto each plate, serve with the sauce.