Grilled Lamb Chops With Mole Rojo And Goat Cheese Whipped Potat Recipe
Servings: 4
Ingredients
- 1 x recipe Veal Demi-Glace, see recipe
- 1 c. prepared mole sauce
- 3 x racks lamb, French-cut Cavender's Greek seasoning, to taste
- 3 x potatoes, peeled & cubed
- 3 Tbsp. butter
- 1/4 c. whipping cream
- 1/2 c. goat cheese, crumbled Salt and freshly grnd pepper, to taste
Directions
- 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 c. of the demi-glace with 1 c. 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-warm coals for 3 to 4 min per side.
- For The Potatoes:Boil the potatoes in water to cover in a saucepan till tender. Drain well.
- Beat the potatoes in a mixer bowl till fluffy. Add in the butter, cream, cheese, salt and pepper, beating till 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 652 | |
| Calories from Fat 404 | 62% |
| Total Fat 45.3g | 57% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 951mg | 40% |
| Potassium 919mg | 26% |
| Total Carbs 49.04g | 13% |
| Dietary Fiber 9.3g | 31% |
| Sugars 1.21g | 1% |
| Protein 13.1g | 21% |
