Grilled Lamb Chops with Chipotle Mustard and Gorgonzola Mashed Potatoes Print Email

1/4 cup apple cider vinegar
1/4 cup white wine
1 teaspoon ground mustard
6 Chipotle chiles in Adobo sauce
1/2 teaspoon salt
1 tablespoon sugar
3 egg yolks
3-4 tablespoons oil

4 medium potatoes
1 tablespoon butter
2 tablespoons milk
2 tablespoons crumbled gorgonzola

2/3 cup cooked corn
½ red pepper, chopped
2 tablespoons green onions, thinly sliced
1 tablespoon butter

1 rack of lamb, cut into individual chops, or 8 lamb loin chops
½ teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil

Add vinegar, wine, ground mustard, chipotle chiles, salt, and sugar into a food processor and mix well. Add egg yolks, one at a time. Drizzle in the oil slowly while the food processor is running until the mixture is emulsified. Refrigerate chipotle mustard for at least an hour. (Note: this recipe should yield about a cup of chipotle mustard, store leftovers in a covered container and use within a few days for other grilled meats, burgers, or sandwiches).

Boil potatoes for about 20 minutes until the potatoes are soft. Drain and mash with milk and butter. Swirl in the gorgonzola and mix until the cheese is melted.

To prepare relish, add red pepper to a skillet with melted butter. Sauté for 5 minutes. Add green onions and corn and sauté for 2 more minutes.

Brush lamb chops with oil on both sides, sprinkle with salt and pepper. Grill for about 2 minutes per side. Set on a rack for a few minutes before serving.

To serve: Add a layer of mashed potatoes on a plate, top with relish and lamb chops. Spoon chipotle mustard over each lamb chop. -

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