Lamb Souffle

April 14, 2014
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 (buffalocreekfarmandcreamery.com) 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 Lamb Souffle

Shepherd's Lamb Souffle

Yield: 8
Author: Nikki Miller-Ka of Nik Snacks
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 (buffalocreekfarmandcreamery.com) in Germanton, NC. It's perfect to usher in the new season while still warming up your insides against the still-chilly evenings.

Ingredients

  • 6 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 chopped parsley, fresh

Instructions

  1. Preheat oven to 350°F.
  2. Rub inside of an 8-inch soufflé mold with 2 tablespoons of the butter. Coat with breadcrumbs; tap out excess. Set aside.
  3. 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.
  4. Add chopped lamb, golden raisins, mustard, seasonings and beaten egg yolks.
  5. 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.
  6. 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.

Calories

539.24

Fat (grams)

40.98

Sat. Fat (grams)

23.21

Carbs (grams)

19.24

Fiber (grams)

1.18

Net carbs

18.06

Sugar (grams)

7.99

Protein (grams)

24.05

Sodium (milligrams)

334.48

Cholesterol (grams)

226.98
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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