Lamb Chops with Goat Cheese-Macaroni Souffle
You haven’t had macaroni and cheese till you’ve had this souffle of macaroni and goat cheese, served with sauteed lamb chops and garnished with peas and tiny onions. When the recipe calls for Frenched lamb chops, it is telling you to scrape the chop bone clean, turning it into a sort of handle on the chops.
Ingredients
- Lamb Chops
- Olive Oil - 1 cup
- Fresh Rosemary - 3 tablespoons, chopped
- Garlic - 3 tablespoons, finely sliced
- Salt and freshly ground black pepper to taste
- Rib Lamb Chops - 18, frenched
- Vegetables
- Fresh or Frozen Peas - 1 cup
- Pearl Onions - 1 cup, small
- Unsalted Butter - 2 tablespoons
- Goat Cheese-Macaroni Souffles
- Dried Macaroni - 10 ounces
- Heavy (whipping) cream - 1 cup
- Fresh white goat cheese - 11 ounces, crumbled (about 2 cups)
- Cornstarch - 2 tablespoons
- Cold Water - 2 tablespoons
- Egg Whites - 8
- Pinch of salt
- Unsalted Beef Stock - 6 cups
- Fresh Tarragon Leaves - 3 tablespoons, minced
- Fresh mint leaves - 3 tablespoons, minced
- Salt and freshly ground black pepper to taste
Instructions
To prepare the lamb chops: Combine the olive oil, rosemary, garlic, salt, and pepper. Rub the chops well with the mixture, cover, and refrigerate overnight.
To prepare the vegetables: In a medium saucepan of lightly salted boiling water, blanch the fresh peas until they are bright green, about 2 minutes. Remove them from the water with a slotted spoon, drain, then plunge them into ice water to stop the cooking. Drain the peas again and set aside. If using frozen peas, omit the blanching and let the peas thaw.
In the same saucepan of boiling water, blanch the pearl onions for 2 minutes, then drain and slip off their skins. In a medium saute pan or skillet over low heat, melt the butter, add the onions, cover, and cook until tender, about 10 minutes. Set aside.
To make the souffles: Preheat the oven to 375 F. Butter six 8-ounce ovenproof ramekins and set aside. In a large pot of lightly salted boiling water, cook the macaroni for 6 to 8 minutes, or until al dente. Rinse the pasta in cool water, drain well, and set aside.
In a small, heavy saucepan over low heat, simmer the cream, add the cheese, and stir until smooth. In a small bowl, combine the cornstarch and water, and add this to the cheese mixture, stirring until thickened, about 1 minute. Transfer to a larger bowl, add salt and pepper, and set aside to cool.
In a large bowl, using an electric mixer, beat the egg whites with the salt until they are foamy. Increase the speed to high and continue to beat until stiff peaks form. Stir about one fourth of the egg whites into the cheese mixture to lighten it, then fold in the remaining egg whites. Gently fold in the macaroni. Spoon the mixture into the prepared ramekins and bake for 20 to 25 minutes, or until firm to the touch.
To finish and serve: In a medium saucepan over medium heat, cook the stock until reduced to 3/4 cup, about 1 hour. Add the tarragon, mint, salt, pepper, and the mixed peas and onions; set aside. In a large saute pan or skillet over high heat, saute the lamb chops until they are medium-rare, about 3 minutes per side. The lamb chops can also be grilled over a hot charcoal or wood fire.
Unmold a souffle in the center of each serving plate and position three of the lamb chops, bones tips up and touching, around each souffle. Spoon some of the vegetables and stock reduction between the chops.
