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
2 Tbsp Fresh Rosemary, Finely Chopped
3 Large Garlic Cloves, Finely Chopped
2 Tbsp Honey
Juice & Zest of 1 Lemon
Pinch of Salt & Pepper
3 Tbsp Infused 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
To make the marinade, mix the rosemary, garlic, honey, lemon juice, zest, and infused oil together. Season well with salt and pepper.
Slice rack of lamb into cutlets and place into marinade. Leave in the refrigerator to marinate for 30 minutes, or even overnight.
Remove the cutlets from the fridge and allow to come to room temperature. Heat your grill or BBQ.
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.
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!