*  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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