Lamb Chops with Gruyere Potatoes

Lamb Chops 

Ingredients:

-Lamb chops

-Lawry's and pepper

-Sprinkle lamb chops with Lawry's and pepper, then grill. 

Espagnole Sauce

Ingredients:

-4 cups dark beef stock, hot

-3/4 cup roux (5 Tbs. butter & 5 Tbs. flour

-2 Tbs. bacon fat

-1 cup chopped cremini mushrooms

-1 cup chopped onions

-1/2 cup chopped carrots

-1/2 cup chopped celery

-Salt, pepper

-1/4 cup tomato puree

-1 bay leaf

-2 sprigs fresh thyme

-1 tsp. black peppercorns

-In a stockpot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables, season with salt and pepper, and sauté until wilted, about 5 minutes. Stir in the tomato puree and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bay leaf, thyme, and peppercorns and continue to simmer, skimming as needed, for about 45 minutes. Taste and adjust seasoning with salt and pepper. Strain the sauce through a fine mesh sieve and discard solids. Makes 6-7 cups. 

Gruyere Potatoes

Ingredients:

-2 lbs. white potatoes, peeled, chopped

and cooked until tender

-1 cup shredded gruyere cheese

-1 cup cream

-White pepper

-Combine cream and cheese in a saucepan over medium heat. Stir until the cheese melts. Add the potatoes and mash well. Season with salt and white pepper to taste.