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Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potat

A home-style Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potat made with Recipe Veal Demi Glace, Prepared Mole Sauce, Potatoes, Butter, and Whipping Cream. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 1 cup
• 3
• 3 tbsp
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Slice the lamb between the bones. Wrap the ends of the bones with foil. Sprinkle with the seasoning.

2. 2

   Grill over medium-hot coals for 3 to 4 minutes per side.

3. 3

   Boil the potatoes in water to cover in a saucepan until tender. Drain well.

4. 4

   Beat the potatoes in a mixer bowl until fluffy. Add the butter, cream, cheese, salt and pepper, beating until smooth.

5. 5

   To Assemble

6. 6

   Spoon a mound of the potatoes in the center of each of 4 serving plates.

7. 7

   Arrange 6 lamb chops in a circle around the potatoes with the bones pointing up.

8. 8

   Drizzle the sauce around the edge of the plates.