We are excited to have Tim Bone bring us one of his favourite recipes using our Marinated Goat Cheese. This dish is perfect as a main, or even an entree when hosting your mates for a BBQ. The goat cheese mousse brings the simple lamb chop to a new level!
Serves 2 people
Ingredients
2 tbsp fresh rosemary, finely chopped
3 large garlic cloves, finely chopped
2 tbsp honey
juice & zest of one lemon
pinch of salt & pepper
3 tbsp oil from Marinated Goat Cheese
1 rack of lamb
½ cup of thickened cream
4 cubes of Marinated Goat Cheese
1 tbsp of Milk
1/4 cup of chives
Preparation
Step 1
To make the marinade, mix the rosemary, garlic, honey, lemon juice, zest, and infused oil together. Season well with salt and pepper.
Step 2
Slice rack of lamb into cutlets and place into marinade. Leave in the refrigerator to marinate for 30 minutes, or even overnight.
Step 3
Remove the cutlets from the fridge and allow to come to room temperature. Heat your grill or BBQ.
Step 4
For the Goats Cheese Mousse, whisk thickened cream in a bowl until soft peaks are formed. In a separate bowl, mix together 4 cubes of Meredith Dairy Marinated Goats Cheese and milk until smooth and silky. Add chives, finely chopped, a good pinch of salt & pepper & mix with whipped cream to combine.
Step 5
Grill the cutlets for approx. 2 mins either side, basting with the leftover marinade. Serve with the Goats Cheese Mousse, a fresh side salad and enjoy!
Marinated Goat Cheese 320g
