Best 8 Lamb Chops And Goat Cheese Recipes

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Indulge in a culinary journey with our exquisite lamb chops and goat cheese recipes, a harmonious blend of flavors that will tantalize your taste buds. From succulent grilled lamb chops paired with creamy goat cheese crostini to hearty stuffed lamb chops and goat cheese salads, our collection offers a diverse range of dishes that cater to every palate. Discover the perfect balance of savory and tangy flavors in our goat cheese-stuffed lamb chops, where tender lamb chops are filled with a delectable mixture of goat cheese, herbs, and spices. For a lighter option, try our refreshing lamb and goat cheese salad, featuring grilled lamb chops atop a bed of mixed greens, goat cheese crumbles, and a tangy vinaigrette dressing. Experiment with our flavorful lamb chops with goat cheese sauce, where juicy lamb chops are smothered in a rich and creamy goat cheese sauce, creating a symphony of flavors. Elevate your next dinner party with our elegant rosemary-crusted lamb chops, served with a goat cheese dipping sauce that adds a touch of sophistication. Explore the versatility of lamb chops and goat cheese in our delectable recipes, designed to impress your family and friends with their unique and satisfying taste combinations.

Here are our top 8 tried and tested recipes!

PANKO-CRUSTED RACK OF LAMB



Panko-Crusted Rack of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

4 ounces creamy goat cheese, such as Montrachet
1 1/4 cups panko (Japanese bread flakes)
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons minced fresh thyme leaves
Fleur de sel or sea salt and freshly ground black pepper
Good olive oil
2 racks of lamb (1 1/2 pounds each), trimmed and frenched (see Cook's Notes)
3 tablespoons good Dijon mustard

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
  • In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
  • Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
  • Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

BROILED LAMB CHOPS WITH GOAT CHEESE



Broiled lamb chops with goat cheese image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 25m

Yield Four servings

Number Of Ingredients 7

4 loin lamb chops, about 1/2 pound each
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon melted butter
12 tablespoons hard or medium-hard goat cheese, chopped or crumbled
1 teaspoon finely chopped dried rosemary
1 tablespoon finely chopped parsley

Steps:

  • Preheat the broiler to high.
  • Roll the ''tail'' of each lamb chop into a compact circle. Secure the tails to the chops with toothpicks or other skewers.
  • Sprinkle the chops on both sides with salt and pepper. Put the chops on a rack and place them under the broiler, the tops of the chops about four inches from the source of heat. Let cook seven to eight minutes or until well browned. If desired, leave the broiler door slightly ajar. Turn the chops and continue cooking on the second side four to five minutes. Brush the top of each with a little melted butter.
  • Sprinkle the top of each chop with three tablespoons of cheese. Sprinkle each with one-quarter teaspoon of rosemary. Dribble the remaining butter evenly over the chops. Return the chops to the broiler, and let cook until cheese is piping hot and slightly melted, five minutes or less. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 734, UnsaturatedFat 31 grams, Carbohydrate 1 gram, Fat 67 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 619 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED LAMB CHOPS WITH ARUGULA, AGED GOAT CHEESE, CALIFORNIA PEACHES AND TOASTED ALMONDS



Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 12 servings

Number Of Ingredients 19

24 lamb chops (2 chops per person)
12 cloves garlic, smashed
4 large fresh sprigs thyme
1 tablespoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 peeled shallot
1/2 cup sherry vinegar
1 tablespoon Dijon mustard
Salt
Freshly ground black pepper
1 cup extra-virgin olive oil
4 tablespoons freshly chopped chives, divided
6 California peaches (Freestone), split, stone removed, skin on
1 tablespoon brandy
4 tablespoons dark brown sugar
10 cups baby arugula
1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds
1/2 cup slivered almonds, toasted and salted

Steps:

  • For the lamb chops:
  • Lightly pound each chop and place them in a re-sealable bag. Add the rest of the ingredients and let marinate for a minimum of 3 hours
  • For the vinaigrette:
  • Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil. Whisk in 3 tablespoons of chopped chives. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted. Set the vinaigrette aside.
  • Toss peach halves with the brandy and sugar. Allow to macerate for 1 hour. Grill quickly, just allowing for peaches to get charred.
  • Toss arugula with the vinaigrette, then top with the goat cheese. Garnish with remaining chives and the toasted the almonds. Serve immediately.
  • Remove lamb chops from marinade. Grill quickly over high heat until nicely charred and rare. Serve at room temperature.

LAMB CHOPS AND GOAT CHEESE



Lamb Chops And Goat Cheese image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 25m

Yield 3 servings

Number Of Ingredients 4

Freshly ground black pepper
3 to 5 double-rib lamb chops
1 1/2 to 1 3/4 teaspoons fresh thyme or 1/2 to 3/4 teaspoon dried thyme
3 to 5 ounces sharp goat cheese

Steps:

  • Preheat broiler of toaster-oven or oven broiler.
  • Sprinkle pepper over chops and broil on one side for about 7 or 8 minutes on each side.
  • Remove fresh thyme leaves from stems and mix with cheese. .
  • Turn chops; top with cheese and thyme and continue broiling until chops have reached desired degree of doneness.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 60 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 29 grams, Sodium 259 milligrams, Sugar 0 grams

LAMB, GOAT CHEESE, AND HEIRLOOM TOMATO SALAD



Lamb, Goat Cheese, and Heirloom Tomato Salad image

Toss leftover shredded lamb roast with pomegranate seeds, creamy goat cheese, and a bright herby salsa verde dressing for a sublime weeknight salad.

Provided by Donna Hay

Yield Serves 4

Number Of Ingredients 7

8 heirloom tomatoes (960g), sliced
1/2 x quantity shredded Slow-Roasted Lamb Shoulder
300g (10 1/2 oz) goat cheese, crumbled
Seeds from 1 pomegranate
1 long green chile, sliced
1/2 x quantity Salsa Verde
Baby (micro) basil, to serve

Steps:

  • Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.

LEG OF LAMB WITH GOAT CHEESE



Leg of Lamb With Goat Cheese image

Make and share this Leg of Lamb With Goat Cheese recipe from Food.com.

Provided by DrGaellon

Categories     Lamb/Sheep

Time 1h35m

Yield 10-12 serving(s)

Number Of Ingredients 12

12 stems fresh thyme, divided
8 stems fresh oregano, divided
6 leaves of fresh mint
3 teaspoons finely grated lemon zest, divided
4 minced garlic cloves, divided
3 lbs boneless leg of lamb, butterflied
7 ounces goat cheese, at room temperature (with herbs)
2 cups cabernet sauvignon wine
2 tablespoons freshly squeezed lemon juice
1/4 cup honey
salt
fresh ground black pepper

Steps:

  • Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine.
  • Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once.
  • Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.

Nutrition Facts : Calories 452.4, Fat 29.2, SaturatedFat 14.2, Cholesterol 109.6, Sodium 179.2, Carbohydrate 9.4, Fiber 0.1, Sugar 7.6, Protein 28.8

GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS



Goat Cheese-Stuffed Lamb Burgers with Caramelized Red Onions image

Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.

Provided by Dennis Prescott

Categories     HarperCollins     Hamburger     Lamb     Goat Cheese     Cheese     Dinner     Onion     Beer     Bacon     Arugula

Yield Makes 4 burgers

Number Of Ingredients 19

Caramelized onions:
1 tablespoon butter
1 large red onion, thinly sliced (about 2 cups)
1/4 teaspoon kosher salt
1/4 cup dark beer
Lamb burgers:
1 1/2 pounds ground lamb
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh mint
1/3 cup goat cheese
Kosher salt and freshly cracked black pepper
1 tablespoon butter
1 tablespoon olive oil
4 burger buns
4 tablespoons Spicy Herb Mayo
4 slices cooked bacon
1 cup baby arugula

Steps:

  • Make the onions:
  • In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
  • Make the burgers:
  • In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
  • Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
  • In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
  • Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.

SEARED LAMB CHOPS WITH A GOAT CHEESE WHITE WINE REDUCTION



Seared Lamb Chops With a Goat Cheese White Wine Reduction image

If there is any recipe you must make at least once, this is one of them!! I found this recipe while perusing Whole Food's recipe data base. This such a easy and delightful meal, it would be excellent as a weekend dinner for two, but equally wonderful served at an elegant dinner party.

Provided by Cheese Please

Categories     Lamb/Sheep

Time 35m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon of freshly ground sea salt
1/4 teaspoon fresh ground pepper
4 pieces of lean lamb chops, about 1-inch thick (either a loin chop aka English style, the T-bone of chops, or French style, also known as loli-pops)
2 teaspoons of finely chopped rosemary
1/3 cup dry white wine
1/4 cup chicken stock
2 sprigs fresh rosemary
2 ounces goat cheese

Steps:

  • Pre-heat oven to broil.
  • Next chop fresh rosemary and line up the rest of your ingredients.
  • Heat a cast iron skillet on high heat. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!
  • Pat each side of the meat with a paper towel to remove excess moisture.
  • Add sea salt to one side of the lamb, and place salt side down into the skillet.
  • Sear chops for 2-3 minutes and then flip, adding pepper to the other side.
  • Sear other side for 2 minutes.
  • Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler. Broil about 2-3 minutes per side. Remove skillet from oven and relocate lamp chops to another dish.
  • In the now empty cast iron skillet, add white wine (you will want to use a crisp white, such as a Sauvignon Blanc). Stir and scrape the brown bits off the bottom of the skillet. Add the chicken broth and one sprig of rosemary. Let simmer at a low boil, till reduced by 1/3.
  • Remove and discard the rosemary. Swirl in the goat cheese to create a creamy sauce.
  • Place the lamb chops on a plate and drizzle with the reduction sauce. Serve immediately while sauce is liquified (it liquifies fast). Enjoy!

Nutrition Facts : Calories 74, Fat 4.4, SaturatedFat 3, Cholesterol 11.7, Sodium 386.4, Carbohydrate 1.6, Fiber 0.1, Sugar 0.8, Protein 3.5

Tips:

  • To ensure the lamb chops are cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should read 135 degrees Fahrenheit (57 degrees Celsius).
  • Use high-quality goat cheese for the best flavor. Fresh goat cheese is best, but you can also use a good quality aged goat cheese.
  • If you don't have a grill, you can also cook the lamb chops in a skillet over medium-high heat. Just be sure to sear them well on both sides before reducing the heat to medium-low and cooking until cooked through.
  • Serve the lamb chops immediately with the goat cheese and your favorite sides.

Conclusion:

Lamb chops and goat cheese are a delicious and elegant combination that is perfect for a special occasion meal. The lamb chops are juicy and flavorful, while the goat cheese adds a tangy and creamy richness. This dish is sure to impress your guests and leave them wanting more.

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