Goat Cheese Crusted Loin of Lamb Recipe

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This is a lamb dish that I put on the menu at Brick when I first started here in 2007. I love the play between the sweetness of the caponata, and the earthy flavor of the goat cheese. The slightly acidic and sweet tomato sauce brings it all home...





Prep time:
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Servings: 3 people
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Ingredients

Cost per serving $11.01 view details

Directions

  1. Method:
  2. First make the tomato jus, it will take the longest…Roast the lamb bones, they should be crispy and brown.
  3. Dice the celery and onions and sauté them in a little olive oil till the onions are translucent.
  4. Add the bay, thyme, peppercorns, tomato paste and cook for 5 minutes on high heat, stirring constantly.
  5. Crush the peeled tomatoes and add them to you pot. Cook for another 5 minutes.
  6. Deglaze with the wine and add the roasted lamb bones.
  7. Cook the sauce till there is very little liquid left in it. (Cook off the alcohol in the wine).
  8. Cover the bones with water and bring to a boil.
  9. Turn down the heat, and let simmer for 3 to 4 hour.
  10. Once the sauce has sufficient lamb flavor you can pick out the lamb bones and put the sauce through a mill.
  11. Put the sauce back on the stove, adjust it to consistency and strain through a fine mesh sieve.
  12. Make the eggplant Caponata while your sauce is slowly reducing…
  13. Dice the eggplant in to a medium dice.
  14. Fry the eggplant in canola oil at 350 degrees till it is golden brown and sweet. Make sure you season it with salt right after it comes out of the oil.
  15. In a blender, puree the tomato and garlic.
  16. Mix the tomato puree with the fried eggplant, and add the capers and chopped celery leaves.
  17. Hold at room temperature till your ready to plate.
  18. Now the goat cheese crust…
  19. Take the goat cheese, butter, parsley, and some salt and mix them together till they form dough.
  20. Roll out the dough between two pieces of parchment paper to the desired thickness, and put the sheet into the freezer to firm up.
  21. Cut lamb portion sized squares out of the rolled dough. Make them slightly smaller than your lamb portion; the lamb will shrink when cooking.
  22. To serve…
  23. Sear the lamb, cook it to medium rare, and rest it on a rack.
  24. Place a slab of the goat cheese cap on top of the lamb, and broil it till the cheese has browned.
  25. Place two piles of the Caponata on a plate.
  26. Gently heat up the sauce and spoon some around the Caponata.
  27. Slice the lamb into two pieces and place each peace on the pile of Caponata.
  28. Toss the mache with a little olive oil and meyer lemon juice, and place the salad right behind the lamb loin.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 771g
Recipe makes 3 servings
Calories 347  
Calories from Fat 64 18%
Total Fat 7.38g 9%
Saturated Fat 3.75g 15%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 4785mg 199%
Potassium 1990mg 57%
Total Carbs 58.27g 16%
Dietary Fiber 26.3g 88%
Sugars 19.77g 13%
Protein 11.43g 18%
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Comments

  • RubyzKitchen
    October 14, 2011
    Awesome recipe. I love Lamb and looking forward to trying your recipe.

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