seared western lamb rib chops with goat cheese souffle
seared western lamb rib chops with goat cheese souffle
seared western lamb rib chops with goat cheese souffle

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 hrs
  • Cook: 45 mins
  • Yields: 6 servings


For the Lamb:

12 American Lamb double-cut rib chops

Extra-virgin olive oil, as needed

1 tbsp Kosher salt

2 tbsp cracked pepper

Lonesome Dove Game Rub (recipe follows), as needed

For the Souffle':

½ cup (1 stick) plus 2 1/2 tablespoons unsalted butter

1 tbsp finely chopped shallots

1 tsp finely chopped garlic cloves

1 cup all-purpose flour

1 cup whole milk

12 oz. goat cheese

6 large eggs, separated

1 tbsp Lonesome Dove Game Rub

½ tsp Kosher salt

2 tbsp salted butter

½ cup cornmeal

½ cup walnut halves, coarsely chopped

For the Lonesome Dove Game Rub:

¼ cup Guajillo chile powder

¼ cup Kosher salt

3 tbsp freshly ground pepper

2 tbsp ground cumin

1 tbsp dried rosemary, finely chopped

1 tbsp dried thyme leaves, finely chopped

1 tbsp garlic powder

1 tbsp brown sugar, packed


1For the lamb: Brush 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. Put 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.

3For the soufflé: Melt the butter in a large saucepot over medium heat. Sauté the shallots and garlic. Add the flour and stir until smooth and bubbly. Whisk in the milk and whisk until smooth. Remove the mixture from the heat and pour it into a mixing bowl. Beat in the goat cheese until thoroughly combined. Add the egg yolks, game rub, and salt. Beat until blended.

4In 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.

5Preheat 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.

6Bake the soufflés for 30 minutes or until a toothpick inserted in the center comes out clean. Serve immediately, with a lamb chop.

7For Lonesome Dove Game Rub: Mix 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


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