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Receta Grilled Lamb Chops With Mole Rojo And Goat Cheese Whipped Potat
by Global Cookbook

Grilled Lamb Chops With Mole Rojo And Goat Cheese Whipped Potat
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Ingredientes

  • 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

Direcciones

  1. Grilled Lamb Chops w/ Mole Rojo & Goat Cheese Whipped Potatoes, (entire Title).
  2. 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.
  3. For The Lamb Chops:Slice the lamb between the bones. Wrap the ends of the bones with foil.
  4. Sprinkle with the seasoning.
  5. Grill over medium-warm coals for 3 to 4 min per side.
  6. For The Potatoes:Boil the potatoes in water to cover in a saucepan till tender. Drain well.
  7. Beat the potatoes in a mixer bowl till fluffy. Add in the butter, cream, cheese, salt and pepper, beating till smooth.
  8. To Assemble:Spoon a mound of the potatoes in the center of each of 4 serving plates.
  9. Arrange 6 lamb chops in a circle around the potatoes with the bones pointing up. Drizzle the sauce around the edge of the plates.