4 Serving
Ingredients:
For the lamb:
- 4 tablespoons bread crumbs
- 1 tablespoon butter, softened
- 2 racks of lamb, cut into double chops (3 or 4 chops per person, see note)
- 2 tablespoons Manila Coco Virgin Coconut Oil for sauteing
- 4 tablespoons powdered mustard
- Salt and pepper to taste
- 8 ounces goat cheese at room temperature
For the potatoes and vegetables:
- 1/4 cup Manila Coco Virgin Coconut Oil
- 1 1/2 cups julienned pumpkin
- 1 1/2 cups sliced onion
- 1 1/2 cups julienned green bell pepper
- 1 1/2 cups julienned zucchini
- 1 1/2 cups julienned celery stalks
- 1 1/2 cups julienned carrots
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups diced tomatoes
- 1 1/2 cups purple potatoes cut into batons, blanched and fried in Manila Coco Virgin Coconut Oil
- 2 tablespoons butter, unsalted
- Salt and pepper, to taste
For the glaze:
- 1 cup lamb broth, reduced to one third, strained
- Watercress leaves, as garnish
Instructions:
To prepare the lamb:
Place the bread crumbs and the butter in a bowl and mix well.
Preheat oven to 400 F. Season lamb chops with salt and pepper. Pour the olive
oil 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.
Remove from oven, place on a serving platter and keep hot. Heat the glaze.
To prepare the potatoes and vegetables:
Place olive 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.
To serve:
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.
Note: Racks of lamb can be trimmed, or "frenched," by your butcher.
Adopted from the recipe by Mark French, chef-owner of Mark’s at the Melia in Ponce, Puerto Rico.
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