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. P our 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 degrees 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 Recipe:
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 shallots 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.