| New Chef Lambassador Tim Love (March 1, 2007) Chef Tim Love, the "Cowboy Chef," was introduced at the 2007 American Sheep Industry Association/National Lamb Feeders Association Convention's Industry Awards Luncheon on January 26. Chef Love is the new chef lambassador and spokesperson for the American Lamb Board. Chef Love will participate in test-kitchen seminars and briefings for key editors, media interviews throughout the year and cooking demonstrations at select grocery stores. Chef Love is a highly-acclaimed and up-and-coming culinary professional, and the American Lamb Board looks forward to many print and broadcast placements for American Lamb through our partnership. Chef Love's flagship restaurant in Fort Worth, Texas - The Lonesome Dove Western Bistro - has earned critical acclaim since it opened in 2000. Love opened a second Lonesome Dove Western Bistro in New York City in 2006. Chef Love has received numerous culinary awards and significant national media coverage, including articles in Food and Wine, Wine Spectator, Southern Living, Esquire and appearances on "The Today Show," the "Martha Stewart Show" and "Good Morning America." For more information about Chef Tim Love, visit www.lonesomedovebistro.com. Seared Western Lamb Chops with Goat Cheese Souffle Yield: 12 servings 48 American Lamb rib chops Olive oil, as needed 3 tablespoons kosher salt ¼ cup cracked pepper Lonesome Dove Game Rub, as needed (recipe follows) Soufflé: 2/3 pound unsalted butter 2 tablespoons shallots, minced 2 teaspoons garlic, minced 2 cups all-purpose flour 2 cups whole milk 12 eggs, separated 2 tablespoons Lonesome Dove Game Rub (recipe follows) 1 teaspoon kosher salt 24 ounces goat cheese ¼ cup butter 1 cup cornmeal 1 cup walnut halves For Chops: Brush lamb chops with olive oil. Season lightly with salt and pepper, then rub with game rub. Place on a hot grill for two minutes on each side; allow to rest for 10 minutes. Put lamb back on grill for two minutes on each side, or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well. For Soufflé: In a sauté pan, melt unsalted butter. Sauté shallots and garlic. Add flour and make a roux. Whisk in milk and mix until smooth, remove from heat and pour into mixer bowl. Add egg yolks, game rub, salt and goat cheese and beat until blended. Whip egg whites into stiff peaks. Mix 1/3 whites into egg mixture. Fold in the remaining 2/3 of whites. Rub 12 ramekins with butter, dust with cornmeal. Line ramekins with walnuts. Pour in mixture. Bake at 350ºF for 30 minutes or until toothpick inserted in center comes out clean. For Lonesome Dove Game Rub: Combine 1 cup Guajillo chile powder, 1 cup kosher salt, 3/4 cup freshly ground pepper, 1/2 cup ground cumin, 1/4 cup dried rosemary (finely chopped), 1/4 cup dried thyme leaves (finely chopped), 1/4 cup garlic powder and 1/4 cup brown sugar (packed). Mix well. Store unused rub in an airtight container in pantry for future use. |
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