***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.