4 tablespoons bread crumbs
1 tablespoon butter, softened
2 racks of lamb, cut into double chops (3 or 4 chops per person)
Salt and pepper, to taste
2 tablespoons extra-virgin olive oil for sauteing
4 tablespoons powdered mustard
8 ounces goat cheese, at room temperature
Place the bread crumbs and butter in a bowl and mix well. Preheat oven to 400 degrees. Season the lamb chops with the salt and pepper, to taste. Pour the olive oil into a very hot skillet and sear each portion on either side. Brush the mustard onto lamb chops, using a spatula, and season to taste with more salt and pepper. Cover with a light coating of the goat cheese and finish by coating lightly with bread crumb and butter mixture. Oven roast for 10 to 15 minutes. Lamb should be pink in center.
Remove from oven, place on a serving platter and keep hot. Serve lamb with roasted potatoes and a watercress salad.
Makes 4 servings.
From the May 30, 2007, Mail Tribune.