Seared American Lamb Chops with Goat Cheese Soufflé

Seared American Lamb Chops with Goat Cheese Soufflé

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Credit: Tim Love, Chef, Lonesome Dove Bistro, Fort Worth, Texas
The National Culinary Review, June 2010

From the Chef

“Courtesy of the American Lamb Board”


48 American lamb double-cut rib chops
Olive oil, as needed
3 T. + 1 t. kosher salt
¼ cup cracked pepper
2 /3 lb. unsalted butter
2 T. finely chopped shallots
2 t. finely chopped garlic cloves
2 cups all-purpose flour
2 cups whole milk
24 oz. goat cheese
12 eggs, separated
¼ cup salted butter
1 cup cornmeal
1 cup coarsely chopped walnut halves
2 T. Lonesome Dove Game Rub (recipe follows) + more, as needed

Lonesome Dove Game Rub
(makes 4¼ cups)
1 cup guajillo chile powder
1 cup kosher salt
¾ cup freshly ground pepper
½ cup ground cumin
¼ cup dried rosemary, finely chopped
¼ cup dried thyme leaves, finely chopped
¼ cup garlic powder
¼ cup packed brown sugar, packed


1. Brush lamb chops with olive oil. Season lightly with 3 T. salt and pepper. Rub with game rub. Put on medium-hot grill 5 minutes each side. Remove from grill; rest 10 minutes. Put lamb back on grill 3-4 minutes each side, or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, 170ºF for well-done.

2. In sauté pan, melt butter. Sauté shallots and garlic. Add flour; stir until smooth and bubbly. Whisk in milk; mix until smooth. Remove from heat; pour into mixer bowl. Beat
in goat cheese until thoroughly combined. Add egg yolks, 2 T. game rub and 1 t. salt; beat until blended.

3. In separate bowl, whip egg whites into stiff peaks. Mix 1/3 whites into egg mixture. Fold in remaining 2 /3 whites.

4. Rub 12 (8-oz.) ramekins with butter; dust with cornmeal. Line ramekins with walnuts. Pour 1 cup mixture into each ramekin. Bake at 350ºF 30 minutes, or until toothpick inserted in center comes out clean.

Lonesome Dove Game Rub
Method: Mix all ingredients well. Store in airtight container.


12 servings


Lamb, Main Dish, The National Culinary Review

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