Lamb Chops with Mustard Demi Glace and Boursin Mashed Potatoes (Yes I made this in January!)

Highly recommended cookbook!

One of our favorite places down here in the south is quickly turning into one of our favorite places. Ever.

Asheville has become our weekend away destination - we're becoming regulars at our wonderful, dog-friendly hotel (Four Points Asheville) where Fenway is always a big hit (she loves it because she gets to sleep on the huge bed with us - a treat she doesn't get to do at home - and they give her bones.)

As tradition dictates, I like to purchase a cookbook whenever we travel and given the frequency with which we visit Asheville I had to choose wisely. Boy did I!

Despite the fact that we have not yet eaten at Tupelo Honey Cafe, I feel like I know this place now. So the first recipe I dug into was their Lamb Chops with a Mustard Demi Glace. I added the Boursin Mashed Potatoes...because I can.

 

It's as simple as it gets. Lamb chops coated in panko, fresh parsley, salt and pepper.

Fenway checks in on what all the ruckus is in the kitchen.

The "make ahead" was the demi glace - which is not a strictly official demi glace (veal stock is necessary for that) but this will definitely "do." Make it ahead of time and it can be frozen for up to 3 months.

In a heavy saucepan: heat 2 tsp. olive oil and add one cup each: diced celery, onion and carrots. Cook on high heat, stirring frequently, for about 10 minutes (or until caramalized). Add one cup of dry red wine and cook, uncovered, on high heat for about 5 minutes or until reduced by 1/2 (this may take more than 5 minutes. It did for me.) Add 4 cups of beef stock (or veal if you have it!) and 2TBS tomato past. Stir to combine, decrease heat to medium and simmer for about 25 minutes (or more!) until it is reduced by one quarter. Cool and refrigerate for up to 2 weeks. Use with any variety of red meats or chicken. In this case, we'll heat it up and add some dijon to it for a delicious mustard flavor.

Mashed potatoes should always be gently pressed through a ricer...an inexpensive sort of "garlic press" for potatoes (among other things). NO LUMPS!

For the potatoes - make like normal mashed potatoes and mix it-should-be-illegal-it's-so-good Boursin (with some butter and milk too.) Salt and pepper to taste.

Here is the finished product - the lamb was pan-seared in oil until it was medium rare-ish. Heat up the demi glace and stir in some mustard. Drizzle over the lamby goodness. VOILA!

Probably needed something green on this plate but sometimes I'm just not feeling it!