Lamb
Ingredients:

2 half racks of lamb
1/4 cup vegetable oil
12 oz goat cheese
dijon mustard
2 tbsp. rosemary
1 cup breadcrumbs
salt and pepper

Methods:

1. Trim excess fat from the filet side of the rack, season with salt, pepper and rosemary.
2. In a hot skillet, add vegetable oil and sauté the lamb until golden brown. The meat should remain rare. Set aside and let cool, saving pan for the sauce.
3. Brush the filet side with mustard.
4. With a knife, cover the filet side of the rack with 1/4 inch of goat cheese and cover with breadcrumbs.
5. Place in a roasting pan and bake for 12-15 minutes at 400°.

Cabernet Sauce
Ingredients:

1 tbsp. garlic
2 tbsp. shallots
1 tbsp. fresh rosemary
2 cups cabernet
1 cup veal or beef broth
salt and pepper

Methods:

1. In the pan used for browning the lamb, add garlic, shallots and rosemary and sauté.
2. Add cabernet and broth, salt and pepper to taste.
3. Reduce for 15 minutes.
4. Serve with rack of lamb.