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:

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


Recipe and image provided by the American Lamb Board