Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potat

* Exported from MasterCook *

Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potat

Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 4 Preparation Time :0:00
Categories : Entree's & Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***For The Sauce***
1 recipe Veal Demi-Glace -- see recipe
1 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 & cubed
3 tablespoons 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 & Goat Cheese Whipped Potatoes, (entire Title).

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.

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