How To make Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potat
How To make Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potat
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***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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