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ROQUEFORT AND HERB-COATED LAMB (With Tomato Sauce) 1 rack of lamb (room temperature) 1 c. coarse fresh breadcrumbs 1 1/2 oz. Roquefort cheese 2 medium green onions, coarsely chopped 2 Tbsp. (1/4 stick) unsalted butter 2 tsp. minced fresh chives 1/2 tsp. salt 1/4 tsp. dried thyme, crumbled 1/4 tsp. freshly ground pepper Sauce: 1 c. tomato juice 2 medium green onions, finely chopped salt and freshly ground pepper 1 c. peeled, seeded and cubed tomatoes 3 Tbsp. unsalted butter, cut into 3 pieces Preheat oven to 450 degrees. Set lamb on rack in roasting pan; roast to desired doneness, 15 minutes for rare. Preheat broiler. Mix breadcrumbs, cheese, onions, butter, chives, salt, thyme and ground pepper to paste in processor, using on/off turns. Press mixture onto 1 side of lamb; broil until golden brown. Sauce: Simmer juice and green onions in heavy saucepan until reduced by half. Add tomatoes; cook until reduced and thickened to sauce-like consistency; reduce heat to low. Whisk in butter, 1 piece at a time; season with salt and freshly ground pepper. Cut lamb into chops; arrange on plate. Spoon sauce over; serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |