Grilled Lamb Chops with Gorgonzola Butter
Lamb Chop Recipe - Rack of Lamb Recipe

I've had this recipes for years, and I believe it came from Bon Appetit Magazine. Absolutely the best lamb chops.

More of Linda's wonderful Lamb Recipes. Also learn How To Cook Perfect Boneless Leg of Lamb.

Don't forget to check out my Lamb Loin Chops dinner menu which includes this wonderful Lamb Chops with Gorgonzola Butter.

Grilled Lamb Chops with Gorgonzola Butter Recipe

Recipe Type: Lamb, Gorgonzola Cheese
Yields: 4 servings
Prep time: 20 min
Grill time: 6 min

Ingredients:

1/2 cup extra-virgin olive oil
1/4 cup chopped shallots
2 tablespoons minced garlic
4 teaspoons finely chopped rosemary leaves or 2 teaspoons dried rosemary, crumbled
Coarse salt and freshly-ground black pepper
2 1/2 pound rack of lamb, cut into 8 double chops
Gorgonzola Butter (see recipe below)

Preparation:

In a small bowl, whisk together olive oil, shallots, garlic, and rosemary leaves. Season to taste with salt and pepper. Place lamb chops in baking dish. Pour Marinade over the chops, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.

Preheat barbecue grill or preheat broiler of your oven. Grill or broil lamb chops to desired doneness, approximately 2 to 3 minutes per side for medium rare and an internal thermometer registers 125°F. (use a meat thermometer to test for doneness). Remove from grill or broiler and transfer to individual serving plates.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove Gorgonzola Butter from refrigerator and cut into 1/2-inch wide slices. Place one (1) butter slice on each cooked pork chop and serve.

Makes 4 servings.

Gorgonzola Butter:
1/2 cup plus 1 teaspoon butter, room temperature
2 teaspoons minced shallots
1 teaspoon minced garlic
2 ounces gorgonzola cheese
1 tablespoon extra-virgin olive oil
1 tablespoons freshly-squeezed lemon juice

In a small frying pan over medium heat, melt 1 teaspoon butter. Add shallot and garlic; saute 1 minute. Remove from heat and set aside.

On a large piece of plastic wrap, make butter mixture into a 1-inch wide cylinder log; wrap plastic wrap around the butter. Refrigerate until firm, at least 3 hours.