Lamb with Blue Cheese, Salsa & Mint
This lamb is served with a refreshing blue cheese salsa.
Makes 16 chops
4 ounces Saga® Crumbled Blue
¼ cup chopped scallions
2 tablespoons chopped fresh mint
1 tablespoon lemon zest
2 8-bone racks of lamb, frenched
Salt and pepper to taste
2 garlic cloves, mashed into a paste with a bit of salt
3 sprigs rosemary
Prepare the blue cheese salsa: Using the tines of a fork, combine the blue cheese with scallion, mint and lemon zest. Chill until ready to serve.
Season the lamb with salt and pepper. Using your hands, rub each rack with garlic, chopped rosemary and a drizzle of olive oil. Place the lamb, fatty side up in a baking pan. Set aside.
Preheat the oven to 400°F. Roast until nicely browned, about 20 minutes. The interior temperature should read 125°F. Remove the meat from the oven, loosely cover with foil and set aside to rest for 10 minutes. Cut the lamb between the rib bones and serve with blue cheese & mint salsa.