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
