with Haystack Mountain Goat Dairy Cheese and Potato Custard and Thyme Merlot
created by Chef Mark Black of The Brown Palace Hotel when he was guest chef at The James Beard House
Serves 8
For the Custard:
6 eggs
1/2 cup heavy cream
3/4 teaspoon salt
pinch white pepper
pinch freshly grated nutmeg
2 Idaho potatoes, diced
4 ounces Haystack Goat Cheese
2 tablespoons chives, diced
- Roast the diced potatoes in two tablespoons of butter and salt and pepper in a 375° oven for 25 minutes, or until tender. Mix the remaining ingredients except the cheese. When potatoes are done, crumble cheese with the potatoes, and place even portions into greased 4 ounce soufflé dishes. Add egg mixture and bake for 40 minutes at 250°.
For the Lamb:
4 lamb loins, cleaned
salt and pepper to taste
- Season the lamb, and sear in hot pans. Finish cooking in 325° oven for 15 minutes.
For the Sauce:
6 ounces Merlot wine
20 ounces lamb stock
1 teaspoon thyme, chopped
1/4 teaspoon, garlic, minced
1 teaspoon shallots, minced
1 bay leaf
salt and white pepper to taste
- Sauté the garlic and shallots until translucent. Add the wine and reduce by half. Add the stock and reduce by half, strain and season to taste.
