Lamb with Goat Cheese Mousse
Posted November 22nd, 2011
by Eli, Grocery and FE Teams
The lamb recipe is super simple. Preheat your oven to 400 degrees.
This is for 1 lb of lamb. The amount of lamb you get will depend on the amount of people you’re having over and what else you’re making, so multiply accordingly, but less so with the salt and chili flakes.
Ingredients:
- 1lb lamb
- 1/4 cup balsamic vinegar
- 2 Tablespoons butter
- 5 cloves of minced garlic
- 3 sprigs of fresh thyme or 2 Tablespoons of dried
- 1 teaspoons of dried chili flakes
- a good sturdy grinding of black pepper
- 2 teaspoons sea salt
Directions:
Put the lamb in a glass baking dish with a few small pats of butter, thyme, rosemary, garlic, chili flakes, balsamic vinegar, and salt and pepper and mix it all up. Put it in the oven and let it bake for about 20 minutes to a half hour. (Check on it at 20. If they seem mostly done you should take them out, as they will continue to cook once they’ve been taken out of the oven.)
Goat Chevre Mousse
Ingredients:
- 1/2 cup milk (the original recipe called for skim, I used regular goat, cuz that’s what I had in the fridge)
- 1/4 cup goat chevre (I recommend Cypress Grove or Rivers Edge)
- 1/4c. heavy cream (I used Garry’s Meadow Fresh)
- 1/4 cup sheep’s milk yogurt
- 1 teaspoon sea salt
- 1 teaspoon lime
Directions:
You should prepare the dairy ingredients ahead of time and put them in the fridge, then add the salt and lime at the last minute, then, as you’re serving whatever dish(es) you want to pair the mousse with, you want to do the shaking. Now is a great time to recruit an excited six year old. Check on it after about 2 minutes. If it’s thick and fluffy, STOP! It will start to fall and turn to butter if you go too far. It will still taste delicious, but you want the fluffy fanciness, too.
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