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Grilled Lamb Chops With Mole Rojo And Goat Cheese Whipped Potat Recipe

by Global Cookbook

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

1. Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potatoes, (entire Title).
2. 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.
3. For The Lamb Chops:Slice the lamb between the bones. Wrap the ends of the bones with foil.
4. Sprinkle with the seasoning.
5. Grill over medium-warm coals for 3 to 4 min per side.
6. For The Potatoes:Boil the potatoes in water to cover in a saucepan till tender. Drain well.
7. Beat the potatoes in a mixer bowl till fluffy. Add in the butter, cream, cheese, salt and pepper, beating till smooth.
8. To Assemble:Spoon a mound of the potatoes in the center of each of 4 serving plates.
9. 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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