6 SERVINGS 1 HOUR PREP TIME 45 MINUTE COOK TIME
12 Cedar Springs or Shepherd’s Pride lamb double-cut rib chops
Olive oil, as needed
1 tablespoon kosher salt
2 tablespoons cracked pepper
Lonesome Dove Game Rub (recipe follows), as needed
1/2 cup (1 stick) plus 2-1/2 tablespoons unsalted butter
1 tablespoon finely chopped shallots
1 teaspoon finely chopped garlic cloves
1 cup all-purpose flour
1 cup whole milk
12 ounces goat cheese
6 eggs, separated
1 tablespoon Lonesome Dove Game Rub (recipe follows)
1/2 teaspoon kosher salt
2 tablespoons salted butter
1/2 cup cornmeal
1/2 cup walnut halves, coarsely chopped
1/4 cup Guajillo chile powder
1/4 cup kosher salt
3 tablespoons freshly ground pepper
2 tablespoons ground cumin
1 tablespoon dried rosemary, finely chopped
1 tablespoon dried thyme leaves, finely chopped
1 tablespoon garlic powder
1 tablespoon brown sugar, packed
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 2/3 of whites.
Rub 6 (8-ounce) ramekins with butter; dust with cornmeal. Line ramekins with walnuts. Pour 1 cup of mixture into each ramekin. Bake at 350ºF for 30 minutes or until toothpick inserted in center comes out clean.
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.
Mix all ingredients well. Store unused rub in an airtight container in pantry for future use.
Nutrition per serving: 1071 calories, 80 g protein, 43 g carbohydrate, 63 g total fat
(54% calories from fat), 457 mg cholesterol, 7 g fiber, 5428 mg sodium, 15 mg niacin,
0.60 mg vitamin B6, 5.60 mcg vitamin B12, 10 mg iron, 9 mg zinc.
Recipe and image provided by the American Lamb Board