My son and I have been on the phone several times this week planning Easter dinner for our family. We’ve been back and forth about what should anchor the meal—baked ham, roast lamb, or even grilled steaks. Even though not all of our family is crazy about lamb, I’ve been campaigning for delectable racks of lamb served with whipped goat cheese and roasted cherry tomatoes.
This recipe, which I created several years ago for my book, Sunday Roasts, is elegant, yet simple. The racks are marinated in a classic mix of olive oil, lemon juice, and garlic, then quickly browned and roasted until rosy pink inside. What sets this dish apart from others, though, is its unusual garnishes. Roasted cherry tomatoes and dollops of creamy whipped goat cheese scented with lemon and fresh dill make perfect partners for the chops. Continue reading