Cooking Fresh for Fall: Ancho Chile Rack of Lamb with Crows Dairy Goat Cheese Bread Pudding

September 15, 2015
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Photo courtesy of Omni Scottsdale at Montelucia


This hearty dish will be featured at the upcoming Desert to Dish event to benefit the James Beard Foundation. Six chefs from around the country will be asked to feature local and Southwest ingredients (such as the lamb, chiles and local goat cheese included here) over three days of receptions, farm visits, cooking classes and a gala dinner.

Chile Rack of Lamb

2 (8-bone) racks of lamb (cleaned and Frenched)
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
⅓ cup Ancho Rub (see recipe below)
4 servings Crow’s Dairy Goat Cheese Bread Pudding (optional, see below)
Minted demi-glace, seasonal vegetables and goat cheese crumbles (optional)

Lightly season the lamb racks with salt and pepper.

Heat a large sauté pan, add vegetable oil and, when hot, quickly sear the racks on both sides until golden brown (approximately 2–3 minutes per side).

Let cool and then spread Dijon mustard lightly on both sides of each rack. Then coat the racks with the Ancho Rub.

Let sit at room temperature while preparing the goat cheese bread pudding (optional). Once the bread pudding is cooked, place the racks on baking sheets, increase the heat to 375° and roast for approximately 14–17 minutes for medium or until the meat is at your desired doneness.

Let sit 3–4 minutes before cutting racks into 8 (2-bone) portions (2 pairs for each person).

Serve with goat cheese bread pudding, minted demi-glace, seasonal vegetables and goat cheese crumbles as desired.

Yield: 4 servings

Ancho Rub

2 teaspoons dried ground Ancho pepper or Chipotle powder
¼ teaspoon smoked paprika
¼ teaspoon dark chili powder
¼ teaspoon Chinese five spice powder
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ cup Panko breadcrumbs

Combine all ingredients in a mixing bowl and lightly crumble the breadcrumbs by hand to infuse spices with the crumbs.

Goat Cheese Bread Pudding

10 slices white or wheat bread (remove crust, cut bread into ½-inch dice and toast in oven until golden brown)
2 whole eggs
⅓ cup heavy cream
¼ teaspoon chopped garlic
¼ teaspoon fresh cracked pepper
¼ teaspoon fresh chopped thyme
4 shiitake mushrooms (sliced and sautéed until tender)
3 ounces crumbled Crow’s Dairy or other local goat cheese (divided)

Prep bread and let cool. Combine eggs, cream, garlic, black pepper and thyme and whisk until well combined. Lightly fold in bread, mushrooms and 2 ounces of the goat cheese with a rubber spatula.

Let mixture sit for 3–4 minutes, until all liquids are absorbed by the bread and it softens. Evenly divide the mix into fourths, place in a lightly greased muffin tin and bake at 350° for 10–14 minutes or until golden brown.

Unmold to serve and garnish with remaining goat cheese.

Recipe compliments of Chef Michael Cairns at the Omni Scottsdale at Montelucia. For more info on the October Desert to Dish events, see

Article from Edible Phoenix at
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