ROQUEFORT AND HERB-COATED LAMB|
(With Tomato Sauce)
1 rack of lamb (room
1 c. coarse fresh breadcrumbs
1 1/2 oz. Roquefort cheese
2 medium green onions,
2 Tbsp. (1/4 stick) unsalted
2 tsp. minced fresh chives
1/2 tsp. salt
1/4 tsp. dried thyme, crumbled
1/4 tsp. freshly ground pepper
1 c. tomato juice
2 medium green onions, finely
salt and freshly ground pepper
1 c. peeled, seeded and cubed
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.
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