Seared American Lamb Chops with Goat Cheese Soufflé
June 28, 2016
Renowned American Chef Tim Love, of the Lonesome Dove Bistro in Fort Worth, Texas, shared this spice-rubbed lamb recipe that is served with a light and flavorful goat cheese soufflé.
- Prep: 1 hr
- Cook: 45 mins
- Yields: 6 servings
For the Lamb:
For the Souffle':
For the Lonesome Dove Game Rub:
For the Lamb
1Brush the lamb chops with olive oil. Season them lightly with salt and pepper and then rub them with the game rub.
2Heat a grill to medium-hot. Place the lamb chops on the grill for 5 minutes on each side. Remove the chops from the grill and let them rest for 10 minutes.
3Put the lamb back on the grill for 3 to 4 minutes on each side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
For the soufflé
1Melt the butter in a large saucepot over medium heat. Sauté the shallots and garlic.
2Add the flour and stir until smooth and bubbly. Whisk in the milk and whisk until smooth.
3 Remove the mixture from the heat and pour it into a mixing bowl.
4Beat in the goat cheese until thoroughly combined. Add the egg yolks, game rub, and salt. Beat until blended.
5In separate bowl, whip the egg whites into stiff peaks. Gently mix one-third of the egg whites into the shallot-egg mixture. Carefully fold in the remaining two-thirds egg whites.
6Preheat the oven to 350ºF. Rub six (8-ounce) ramekins with butter and dust them with cornmeal. Line the ramekins with the walnuts. Pour 1 cup of mixture into each ramekin.
7Bake the soufflés for 30 minutes or until a toothpick inserted in the center comes out clean. Serve immediately, with a lamb chop.
For Lonesome Dove Game Rub
1Mix all ingredients in a bowl until thoroughly combined. Store the spice rub in an airtight container in the pantry for up to 2 months.
Recipe and image provided by the American Lamb Board