A recipe for Grilled Lamb Chops w/ Mole Rojo and Goat Cheese Whipped Potato. Follow the simple recipe instructions for Grilled Lamb Chops w/ Mole Rojo and Goat Cheese Whipped Potato shared by other home cooking experts.
Ingredients
***For The Sauce*** 1 recipe Veal Demi-Glace, see recipe1 cup prepared mole sauce
***For The Lamb Chops*** 3 racks lamb, French-cut
Cavander's Greek seasoning, to taste ***For The Potatoes*** 3 potatoes, peeled and cubed
3 Tbs. butter
1/4 cup whipping cream
1/2 cup goat cheese, crumbled
Salt and freshly ground pepper, to taste
Grilled Lamb Chops w/ Mole Rojo and Goat Cheese Whipped Potatoes, (entire Title).
Directions
For The Sauce:Prepare a veal demi-glace, substituting lamb bones for veal bones. Mix 1 cup of the demi-glace with 1 cup 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-hot coals for 3 to 4 minutes per side.
For The Potatoes:
Boil the potatoes in water to cover in a saucepan until tender. Drain well.
Beat the potatoes in a mixer bowl until fluffy. Add the butter, cream, cheese, salt and pepper, beating until 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.
