Goat Cheese Encrusted Lamb

image:  Jeff Kauk

Phil Lempert gave out some kudos to Chef John Radcliff, who will be the Executive Chef at the Chicago addition of the restaurant ZED451.

John Radcliff has had a passion for food and flavor from a young age and has been working in one kitchen or another somewhere in the country since he was 14. “My family always made a big deal out of cooking,” he says. “Preparing the meal was more of a big deal than eating it.”

A graduate of New England Culinary Institute, and with almost 30 years of food service experience, the fire of culinary passion is still burning bright.

Chef Radcliff’s experience includes acting as executive chef for the Wildhorse Saloon, a 475-seat restaurant and country music hot spot located at Walt Disney World’s Pleasure Island, and working as the director of culinary development/executive chef for Darden Restaurants’ Smokey Bones Barbecue and Grill. During his tenure with Smokey Bones, he developed the restaurant’s marinades, rubs and sauces while traveling the country participating in barbecue competitions — receiving numerous accolades, including honors at the World Championship of Barbecue in Memphis.

For the food at ZED451, Chef Radcliff combines classic technique with American contemporary flair and modern twists, such as strawberry rhubarb spinach salad; citrus orzo salad; heirloom tomato salad; soba noodle with ginger and baby bok choy; and chilled Bloody Mary soup. Chef Radcliff also lends his seasoned touch to ZED451’s hot-off-the-grill specialties like fresh fish, chicken, beef, pork, lamb and game, all cooked to perfection over an open charcoal fire.

Radcliff shared what promises to be a incredible Goat Cheese Encrusted Lamb:

Goat cheese encrusted rack of lamb

John Radcliff, executive chef at ZED451

Serves 4

INGREDIENTS

• 1 rack of lamb (New Zealand or domestic)

• 1/2 stick unsalted butter (softened)

• 1/2 cup goat cheese (softened)

• 1/4 cup heavy cream

• 1/2 cup panko (Japanese bread crumbs)

• 1 tablespooon chopped parsley

• 1 tablespoon chopped mint

• 1/2 teaspoon chopped garlic

• Salt and pepper to taste

DIRECTIONS

Steal This Recipe® Step by Step Instructions for the crust:

In a food processor or bowl, mix all ingredients together with whip until fully combined.

In plastic wrap, roll into a roulade or tube (diameter of the roll should be equivalent to the diameter of the eye of the lamb). Tie each side of the roll/roulade so that the butter crust mixture does not leak out of the sides. Set in refrigerator until hard.

Steal This Recipe® Step by Step Instructions for the lamb:

Season lamb with salt and pepper and sauté in hot pan until golden brown on each side. Remove from pan and cool down.

Once cooled, take knife between each bone and cut down to make individual chops. Lay each chop on a half sheet pan. Preheat oven to 425 degrees F.

Take the roulade or goat cheese roll and slice 1/8-inch thick slices to obtain individual disks. Place this goat cheese disk on each individual chop (repeat this with all the chops) and set aside.

Place in oven for 6 minutes. Remove from oven and serve chop(s).