Roasted Rack of Lamb

• Roasted Lamb
• 1/2 cup + 3 tbs extra-virgin olive oil
• 2 Garlic cloves, minced
• 2 tbs Fresh rosemary, minced
• 1 tsp Fresh thyme, removed from the stem
• Kosher Salt and freshly ground black pepper
• 1 Lamb rack (about 8 - 9 ribs), frenched and trimmed, approximately 2 pounds
• 1 Head of roasted garlic, pulp removed (recipe follows)
• 1/2 cup Goat cheese (approximately 4 ounces)
• 1/2 cup Panko (Japanese style bread crumbs)
• Roasted Garlic
• 2 heads garlic
• 2 tsp olive oil
• Kosher salt and freshly ground pepper
• Sweet Corn Salad
• 2 Medium-sized ears of fresh sweet corn, husks & silk removed
• 2 cup Assorted multi-colored heirloom cherry & pear tomatoes, halved
• 2 Cloves garlic, minced
• 2 tbs Shallot, minced
• 4 tbs Fresh basil, chiffonade (approximately 8 – 10 leaves)
• 1 tbs Fresh cilantro, chopped
• 1/4 cup Extra virgin olive oil
• 1 tsp Fresh lime juice
• Kosher salt and freshly ground black pepper, to taste

Roasted Lamb

Mix together 1/2 cup of olive oil, garlic, 1 tablespoon rosemary and thyme in a large zip-bag. Add the lamb and coat well. Place into a flat glass baking dish and marinate the racks overnight.

Bring rack to room temperature, remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 450 degrees F.

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt and pepper and sear fat side down until golden brown, approximately 4 – 5 minutes.

In a small bowl combine the roasted garlic, goat cheese, remaining 1 tablespoon rosemary, remaining 1 tablespoon olive oil and salt and pepper, to taste. Spread the mixture over the fat and meat side of the lamb. Roll the goat cheese side of the lamb in the Panko evenly coating the entire surface of the goat cheese, pressing slightly to adhere.

Roast the lamb in the middle of the oven for approximately 15 minutes, or until a meat thermometer registers 125 – 130 degrees F for medium-rare (carryover cooking will bring the temperature up to 130 – 135 degrees as it rests). Remove from oven and let rest, very loosely tented with aluminum foil for 10 minutes. Carefully cut the rack, between the rib bones, into individual or double chops taking care not to loosen the goat cheese mixture from the meat. Serve 2 chops to each person.

Roasted Garlic

Preheat oven to 375 degrees F. Cut the top off of both heads of garlic, slicing into the tops of all of the cloves.  Place them cut side up on a piece of foil. Drizzle with oil and sprinkle with salt and pepper. Wrap the foil up around the bulbs and bake for 45 to 60 minutes until soft and sweet.  The cloves should squeeze out easily when pinched.

Sweet Corn Salad

Preheat your grill to medium/medium-high. Cook the corn until slightly charred and tender, approximately 4 – 5 minutes. When cooled, use a chef’s knife to cut the kernels off each ear.

In a medium sized bowl, gently combine the corn, tomatoes, garlic, shallot, basil, and cilantro. Add olive oil and lime juice and toss gently to combine. Season to taste with salt and pepper and allow the flavors to merry together for 15 – 30 minutes before serving.