Marinated Lamb Cutlets With Meredith Dairy Marinated Goat’s Cheese Mousse
With the classic flavours of the marinade paired so beautifully with the creamy Goats Cheese Mousse, this dish is guaranteed to become a family favourite and a must have at your BBQ’s and dinner parties
SERVES: 4 as an entree or 2 as a main
INGREDIENTS
1 whole lamb rack, sliced into cutlets
For the Lamb Marinade
2 tbsp fresh rosemary, finely chopped
3 large garlic cloves, finely chopped
2 tbsp honey
Juice & zest of 1 lemon
Pinch of salt & pepper
3 tbsp of oil from the Meredith Dairy Marinated Goats Cheese
For the Goats Cheese Mousse
1/2 cup thickened cream
4 blocks of Meredith Dairy Marinated Goats Cheese
1 tbsp milk
1/4 cup of chives, finely chopped
a good pinch of salt & pepper
Method
Mix rosemary, garlic, honey, lemon, salt & pepper and Meredith Dairy Marinated Goats Cheese oil to a bowl and mix to combine. Add chops to the bowl and give them a good coating
Let marinade in fridge for at least 30 minutes or it could be done the day before
Once marinated, take the cutlets out of the fridge and let them come to room temperature while you heat your BBQ or grill.
To make the Goats Cheese Mousse, whisk the cream in a bowl until soft peaks are formed
In a seperate bowl, mix together the Goats Cheese and milk until smooth and silky. Add to cream mixture
Add 1/4 cup of chives, finely chopped and a good pinch of salt & pepper & mix combine.
Grill the cutlets for approx. 2 mins either side, basting with the leftover marinade. Serve with the Goats Cheese Mousse, a fresh side salad and enjoy!
