Grilled Lamb Chops with Gorgonzola Butter


 
 

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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.

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

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)

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 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.


meat thermometerThis is the type of thermometer that I prefer and use in my cooking.  I am always being asked what type of cooking thermometer do I use and recommend. I, personally, use the Thermapen 5 Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen 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 5 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 shallot
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.

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.