Lamb Chop Recipes

Ingredients:

Lamb
12 double-cut lamb rib chops
Olive oil, as needed
1 Tbs kosher salt
2 Tbs cracked pepper
Lonesome Dove Game Rub (recipe follows),
as needed

Lonesome Dove Game Rub
(makes 1 c)
1/4 c Guajillo chili powder
1/4 c kosher salt
3 Tbs freshly ground pepper
2 Tbs ground cumin
1 Tbs dried rosemary, finely chopped
1 Tbs dried thyme leaves,
finely chopped
1 Tbs garlic powder
1 Tbs brown sugar, packed

Soufflé
1/2 c (1 stick) plus 2-1/2 Tbs
unsalted butter
1 Tbs finely chopped shallots
1 Tsp finely chopped garlic 
1 c all-purpose flour
1 c whole milk
12 oz goat cheese
6 eggs, separated
1 Tbs Lonesome Dove Game Rub
(recipe follows)
1/2 Tsp kosher salt
2 Tbs salted butter
1/2 c cornmeal
1/2 c walnut halves, coarsely chopped

Method:

Lamb
Brush lamb chops with olive oil. Season lightly with salt and pepper. Rub with game rub.

Place on a medium-hot grill for 5 minutes on each side; remove from grill and allow to rest for 10 minutes. Put lamb back on 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-done.

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

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

Rub 6 (8-oz) ramekins with butter; dust with cornmeal. Line ramekins with walnuts. Pour 1 c of mixture into each ramekin. Bake at 350ºF for 30 minutes or until toothpick inserted in center comes out clean.