School Closings & Delays

Eagles Mere: Crestmont Inn Herb Crusted Colorado Lamb Rack with Cheddar Souffle

Experience the hospitality of the Crestmont Inn located in Eagles Mere.  See Chef and owner Tony Faulkiner prepare Herb Crusted Colorado Lamb Rack w/ Cheddar Souffle.

Recipe:
1 French rack of Colorado or Domestic
Lamb (may be made easily with New Zealand lamb racks that are more
readily available in stores)

crust:
2 T. Dijon mustard
2 T. honey
1 C. Panko bread crumbs
2tsp. dried oregano
2tsp. dried basil
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp. ground black pepper

Grill the lamb rack to create a sear on the outside.  Mix together honey & dijon. Mix together herbs, bread crumbs, and salt and pepper. Brush lamb racks with the honey & dijon mixture, then dip into the herb breading to evenly coat the lamb racks. Place lamb in 350 degree oven for 7-12 minutes depending on your personal preferred doneness.

Souffle:
6 eggs
1 cup shredded sharp cheddar cheese( we use
Druck’s from York County, PA

1 cup heavy cream
1 cup half and half
3 T. sliced green onions
2 tsp kosher salt
1 tsp ground dry mustard
1/2 tsp white pepper

Whip the eggs in a bowl vigorously (this is what makes the souffle rise high), add the cream & half and half and whip well. Add all other ingredients and mix together. Pour batter into soup cups or any baking ramekin and bake for 15-20 minutes at 350 degrees.The souffle should rise inches above your dish, appear dry, and golden brown.

Pour a glass of red wine and enjoy!

Tony & Melissa Faulkiner
Innkeepers – Crestmont Inn
180 Crestmont Drive
Eagles Mere, PA 17731
570-525-3519

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