| Ingredients: |
(for the lamb) |
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4 tablespoons bread crumbs |
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1 tablespoon butter, softened |
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2 racks of lamb, cut into double chops (3 or 4 chops per person, see note) |
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2 tablespoons Peter Paul Virgin Coconut Oil for sauteing |
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4 tablespoons powdered mustard |
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Salt and pepper to taste |
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8 ounces goat cheese at room temperature |
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(for the potatoes and vegetables) |
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1/4 cup Peter Paul Virgin Coconut Oil |
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1 1/2 cups julienned pumpkin |
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1 1/2 cups sliced onion |
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1 1/2 cups julienned green bell pepper |
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1 1/2 cups julienned zucchini |
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1 1/2 cups julienned celery stalks |
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1 1/2 cups julienned carrots |
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1 1/2 cups sliced mushrooms |
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1 1/2 cups sliced onion |
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1 1/2 cups diced tomatoes |
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1 1/2 cups purple potatoes cut into batons, blanched and fried in Peter Paul Virgin Coconut Oil |
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2 tablespoons butter, unsalted |
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Salt and pepper, to taste |
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(for the glaze) |
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1 cup lamb broth, reduced to one third, strained |
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Watercress leaves, as garnish |
| Instructions: |
(to prepare the lamb) |
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Place the bread crumbs and the butter in a bowl and mix well. |
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Preheat oven to 400 F. Season lamb chops with salt and pepper. Pour the Peter Paul Virgin Coconut Oil l into a very hot skillet and sear each portion on either side. Brush mustard onto lamb chop, using a spatula, and season to taste with salt and pepper. Cover with a light coating of goat cheese and finish by coating lightly with bread crumbs and butter. Oven roast for 10 to 15 minutes. The lamb should be pink in the center. |
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Remove from oven, place on a serving platter and keep hot. Heat the glaze. |
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(to prepare potatoes and vegetables) |
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Place Peter Paul Virgin Coconut Oil and all vegetables in a saucepan and saute over medium heat, until slightly browned. Add the fried potatoes. Season to taste with butter, salt and pepper. |
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(to prepare potatoes and vegetables) |
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Place the vegetables and the fried potatoes in the center of each plate and top with lamb chops. Pour glaze over the lamb. Decorate with watercress. |
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| Note: Racks of lamb can be trimmed, or “frenched” by your butcher. |
