Lamb Souffle ~ Nik Snacks

Bite it and write it. That's what I do.


On 6:13 PM by Nikki @ NikSnacks in , , , , , , , , ,    1 comment
Spring is here! It's time to clean out the wardrobe, find your rain boots and start eating springtime foods like: Cadbury eggs, Peeps, ramps, peas, salads, and lamb.

March, you were pretty much a beast for 28 of your 31 says, in my opinion. You are officially in time out. See you in 2015. There was way too much snow and not enough sun. All of that is behind us now and I'm going to focus on you now, April. Actually, I'm going to focus on lamb.
I love lamb. It's my favorite meat. And I formulated the lamb souffle for the folks over at Buffalo Creek Farm & Creamery ( in Germanton, NC. It's perfect to usher in the new season while still warming up your insides against the still-chilly evenings.

Shepherd's Souffle

4 T butter
1 cup fresh bread crumbs
5 oz. soft chevre
1 ½ cups heavy cream
2 cups cold, cooked, finely chopped leg of lamb
1/2 cup golden raisins
1 t yellow mustard
½ t paprika
1 t black pepper
3 eggs, whites and yolks, beaten separately,
2 T butter
2 T chopped parsley, fresh.

Preheat oven to 350°F. Rub inside of an 8-inch  soufflĂ© mold with 2 tablespoons of the butter. 
Coat with breadcrumbs; tap out excess. Set aside.
In a large, heavy-bottomed saucepan, heat cream, remaining bread crumbs, 
2 oz. of the chevre, butter and cook until thickened. Take pan off the heat. 
Add chopped lamb, golden raisins, mustard, seasonings and beaten egg yolks. 
In a separate bowl, beat whites of eggs until stiff, then carefully fold egg whites 
and remaining chevre into the meat mixture. 
Turn into the buttered baking dish. 
Place souffle dish in a 13x9 metal baking pan. 
Add enough hot water to pan to come halfway up sides of dish. 
Bake 35 minutes or until souffle is puffed and golden brown on top 
and soft set in the center.

1 comment:

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