Focus on food: April 02, 2009

Smoked Lamb & Goat Cheese Enchiladas with Almond Mole Sauce

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Ingredients:
Recipe courtesy Bobby Flay
2 lamb loins 1 pound each (tonight: lamb tenderloins 4-6 oz. each, use one per tortilla)
Salt and freshly ground pepper
6 plum tomatoes
2 tablespoons olive oil
4 green onions, finely sliced
12 (6-inch) flour tortillas
2 cups finely grated Monterey Jack cheese
12 ounces goat cheese, crumbled
Almond mole sauce, recipe follows
1/2 cup coarsely chopped cilantro
(I will smoke the lamb and tomatoes on a stove top smoker with apple wood chips)

Directions:
Cold smoke the lamb and tomatoes. Burn charcoal or wood in smoker and let burn down to embers. Lay chips of soaked aromatic (e.g. oak, hickory) wood on the ashes.

Place the lamb on the grill rack, place the cover on the smoker and open the top vent slightly. Smoke the lamb for 5 minutes.

Rub the tomatoes with olive oil, remove the cover, add the tomatoes, and continue smoking along with the lamb for 10 minutes. Or buy smoked lamb or use regular lamb and grill in pan.

Slice the lamb in half vertically and then crosswise into 1/2-inch pieces. Dice the tomatoes into 1/2-inch dice.

Heat the olive oil in a large sauté pan until almost smoking. Add the lamb, season with salt, pepper, and cook for 1 to 2 minutes until browned. Add the scallions and tomatoes and cook 3 to 4 minutes, for medium-rare doneness.

Lay the tortillas flat on a surface. Sprinkle 1/4 cup of the Monterey Jack on each of the tortillas place some of the lamb mixture over the cheese and sprinkle with goat cheese and cilantro, fold the short ends in and roll tightly lengthwise.

Ladle the mole sauce over and garnish with cilantro.