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-glace -- 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-glace, 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.
