*  Exported from  MasterCook  *

      Grilled Lamb Chops With Mole Rojo & Goat Cheese Whipped Potato

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
--------  ------------  --------------------------------
                        Sauce:
   1                    Veal demi-glacé -- see recipe
   1      c             Prepared mole sauce
                        Lamb Chops:
   3                    Lamb racks -- French-cut
                        Cavander's Greek seasoning --
                        - to taste
                        Potatoes:
   3                    Potatoes -- peeled & cubed
   3      tb            Butter
     1/4  c             Whipping cream
     1/2  c             Goat cheese -- crumbled
                        Salt -- to taste
                        Black pepper --
                        - freshly ground, to taste

Sauce:

Prepare a veal demi-glacé, substituting lamb bones for veal bones.
Mix 1 cup of the demi-glace with 1 cup of prepared mole sauce.

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.

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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