Wednesday, May 12, 2010
Roasted Leg of Lamb with herbed goat cheese souffles
One (5 Lbs) boneless leg of lamb
Cut deep slits in lamb and rub garlic, salt, pepper and rosemary all over inserting into slits. Cover with plastic and marinate overnight.
Preheat oven to 425, roast lamb for 20 minutes and then turn down to 350 and roast for 80 minutes more (*or twenty minutes per pound total) Meat should register at least 135 for medium rare. Let rest 20 minutes and then slice and serve.
Separate 6 fresh large eggs
Heat 1 cup whole milk in a saucepan
Melt 2 1/2 tablespoons of butter in a sauce pan over medium heat. Add 3 tablespoons of flour and cook for 3 minutes whisking constantly. Slowly incorporate milk. Take off of heat for one minute. Add egg YOLKS one at a time and stir until combined with roux.
This can be prepared up to 2 hours in advance.
Beat egg WHITES in stand mixer until soft peaks form. Fold 1/4 of egg white mixture into room temperature yolk mixture. Repeat adding 1/4 at a time and gently fold in.
Spray 10 4 oz ramekins with cooking spray. Add egg mixture to ramekins and bake at 350 for 25 minutes. Do not open the oven door for the first 20 minutes.