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
Yields: 4 servings
Prep time: 20 min
Grill time: 6 min
1/2 cup extra-virgin
1/4 cup chopped shallots
2 tablespoons minced
4 teaspoons finely chopped
rosemary leaves or 2 teaspoons dried rosemary, crumbled
salt and freshly-ground black
2 1/2 pound rack of lamb
, cut into 8 double chops
(see recipe below)
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.
Prepare Gorgonzola Butter and refrigerate until ready to use.
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.
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:
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.
1/2 cup plus 1 teaspoon butter, room temperature
2 teaspoons minced shallots
1 teaspoon minced
2 ounces gorgonzola cheese
1 tablespoon extra-virgin
1 tablespoons freshly-squeezed
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.
Using a electric mixer, beat remaining 1/2 cup butter and Gorgonzola cheese until fluffy. Add shallot mixture,
olive oil, and lemon juice; beat until well blended.
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.