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Grilled Lamb Chops With Mole Rojo And Goat Cheese Whipped Potat
Ingredients
- 1 x recipe Veal Demi-Glace, see recipe
- 1 c. prepared mole sauce
- 3 x racks lamb, French-cut Cavender's Greek seasoning, to taste
- 3 x potatoes, peeled & cubed
- 3 Tbsp. butter
- 1/4 c. whipping cream
- 1/2 c. goat cheese, crumbled Salt and freshly grnd pepper, to taste
Directions
- Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potatoes, (entire Title).
- For The Sauce:Prepare a veal demi-glace, substituting lamb bones for veal bones. Mix 1 c. of the demi-glace with 1 c. of prepared mole sauce.
- For The Lamb Chops:Slice the lamb between the bones. Wrap the ends of the bones with foil.
- Sprinkle with the seasoning.
- Grill over medium-warm coals for 3 to 4 min per side.
- For The Potatoes:Boil the potatoes in water to cover in a saucepan till tender. Drain well.
- Beat the potatoes in a mixer bowl till fluffy. Add in the butter, cream, cheese, salt and pepper, beating till smooth.
- To Assemble:Spoon a mound of the potatoes in the center of each of 4 serving plates.
- Arrange 6 lamb chops in a circle around the potatoes with the bones pointing up. Drizzle the sauce around the edge of the plates.
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