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 coarsely ground 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.
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.
Remove Gorgonzola Butter from refrigerator and cut into 1/2-inch wide slices. Place one (1) butter slice on each pork chop and serve.
Makes 4 servings.
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 fresh 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.