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Seared Colorado Lamb Chops withToasted Walnut Goat Cheese Soufflé and Blackberry Molé

From Tim Love
/ Source: TODAY

Servings: 8


  • 2 lamb racks, split, chime bone off
  • 1 cup game rub (see below)
  • 1 tbsp. Kosher salt
  • 1 tbsp. cracked black pepper
  • Olive oil
  • 1 recipe for blackberry molé (see below)
  • 1 recipe for goat cheese soufflé (see below)

Brush with olive oil. Season lightly with salt and pepper, and then rub with game rub. Place the chops on a hot mesquite grill for 2 minutes each side, and pull to rest for 10 minutes. Put back on the grill for 2 minutes a side, or to desired temperature.



  • 1 cup guajillo chile powder
  • 1 cup Kosher salt
  • ½ cup cumin, ground
  • 1 cup rosemary, finely chopped
  • 1 cup thyme leaves, finely chopped
  • ¾ cup black pepper, coarsely ground\
  • 1 cup garlic powder
  • 1 cup brown sugar

Combine all ingredients, and mix well. Put what you don’t use in a separate container, and keep in your pantry.



  • 4 dried pasilla chiles, stems and seeds removed
  • 4 dried red New Mexican chiles, stems and seeds removed
  • 1 medium onion, chopped
  • 1 garlic cloves, chopped
  • 2 medium tomatoes, peeled, seeds removed and chopped
  • 2 tbsp. sesame seeds
  • ½ cup almonds
  • ½ corn tortilla, torn into pieces
  • Raisins
  • 1 tbsp. ground cloves
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground coriander
  • 3 tbsp. oil, canola or olive
  • 1 cup chicken stock
  • 2 oz bitter chocolate OR 2 tbsp. baking cocoa
  • 1 cup fresh blackberries

Combine chiles, onion, garlic, tomatoes, blackberries, 1 tbsp. sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Purée small amounts of mixture in a blender until smooth. Heat oil in skillet, and sauté the purée for 10 minutes, stirring frequently. Add chicken broth and chocolate, and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. When it’s cool, store it in an air-tight container in the refrigerator. This makes enough molé for several meals.



  • 2 tbsp. butter
  • 1/3 pound butter (unsalted)
  • 1 cup all purpose flour
  • 1 tbsp. shallot, minced
  • 1 tsp. garlic, minced
  • 1 cup whole milk
  • 6 eggs, separated
  • 12 oz goat cheese
  • ½ cup cornmeal
  • ½ cup walnuts
  • 1 tbsp. game rub
  • ½ tsp. salt

In a sauté pan, melt 1/3 pound butter, sauté shallots and garlic. Add flour and form roux. Add milk and mix well, remove from heat into a mixing bowl. Add 6 egg yolks, game rub, salt and goat cheese and mix well. Whip all 6 egg whites to still peaks. Mix 1/3 whites into mixture and fold other 2/3 whites. In 7 ramekins, rub inside with butter and dust with cornmeal. Line with walnuts. Bake at 300 degrees for 30 minutes, conventional.