Lamb Chops with a Goat Cheese Crust

I learned this preparation at the famed Greenbrier Hotel while apprenticing there after culinary school.  The creamy, earthiness of the chevre cheese makes a fantastic compliment to the lamb.  Served with a simple lamb jus, rosemary roasted potatoes and heirloom carrots for a terrific weekend or holiday meal.

Serves 4-6 people

2 racks of lamb, frenched and trimmed (Frenching is just removing the fat and sinew from the bones of the lamb rack to give them a clean, neat appearance)
1 clove garlic, peeled and minced
2 Tbsp. Dijon mustard
1 tbsp. olive oil, plus extra
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
4 oz. mild goat cheese, warmed to room temperature
1/2 C. panko bread crumbs
sea salt and fresh ground black pepper

Preheat oven to 375° F.

Season lamb generously with salt and pepper.  Drizzle each with olive oil and reserve.  Heat a heavy bottomed skillet over high heat.  Make sure your hood vent is on, you are about to create a lot of smoke.  Once pan is very hot place lamb racks (one at a time) in the skillet fat side down and sear brown on all sides about 4-5 minutes then turn and sear the other side.  (This can be done outside on your grill, so you don't smoke up the house) Remove and reserve on a sheet pan.  Repeat with the other rack.  Once cool enough to handle rub garlic and herbs over entire surface of each rack.  Then coat each with mustard.  With bones facing down and using a rubber spatula, spread goat cheese evenly across each of the loin parts of the lamb, leaving the bones as clean as possible.  Once complete, coat each rack on all sides with breadcrumbs.

Place racks on a parchment paper lined rimmed baking sheet and into the hot oven; cook for 20-25 minutes until breadcrumbs have browned and lamb is medium-rare (125° F internal temperature).  If crumbs aren't sufficiently brown you can place racks under a hot broiler for a minute to get the color right.  Remove lamb from oven, reserve off to the side and DO NOT TOUCH for 10-15 minutes.  This is essential for the meat to rest and not bleed all over your board once cut.  Once rested properly, slice between ever two bones (double chops) and serve.  Enjoy!