Goat Cheese Encrusted New Zealand Rack of Lamb

1 rack of lamb (New Zealand, or domestic)

½ pound unsalted butter, softened

½ cup goat cheese, softened

¼ cup heavy cream

½ cup panko (Japanese bread crumbs)

1 tablespoon chopped parsley

1 tablespoon chopped mint

½ teaspoon chopped garlic

Salt and pepper to taste

For the crust: To a medium bowl, add butter, goat cheese, cream, panko, parsley, mint, garlic, salt and pepper; whip with an electric mixer until fully combined.

On a large sheet of plastic wrap, form the mixture into a roulade or tube (width or diameter of the roll should be equivalent to the diameter of the eye of the lamb). Roll mixture up and with kitchen twine tie each end of the roll so that the mixture does not leak out of the sides. Set in refrigerator until hard.

For the lamb: Heat oven to 425 degrees.

Season lamb with salt and pepper and sauté in hot pan until golden brown on each side. Remove from pan and cool down. Once cooled, take knife between each bone and cut down to obtain individual chops. Lay each chop on a half sheet pan.

Take the goat cheese roll and slice -inch thick slices so you have individual disks. Place one cheese disk on each individual chop (repeat this with all the chops) and set aside. Place in oven for 6 minutes. Remove from oven and serve.

Serves two.

Chef Bobby Varua, ZED451, Downers Grove and Schaumburg