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How To make Lamb Chops with Gorgonzola
18 Lamb chops
8 oz Gorgonzola *
SAUCE:
8 oz White wine
6 oz Heavy cream
8 oz Butter; room temp.
Salt & pepper; to taste 1/2 c Olive oil
* or any fine blue vein cheese of your choice. Toss lamb chops with salt, pepper and olive oil. Wrap exposed bones with aluminum foil so they do not burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and reduce by half. Add heavy cream and reduce on med. heat, until thickened. Whisk in cheese and then butter until incorporated. Salt and pepper to taste. This is served with Fresh Horseradish Mashed Potatoes (recipe listed under that title) Recipe from Chef Trey Cleveland, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE TARHEELS!!) Hope you enjoy. Judy Garnett/pjxg05a ~---- FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/15 11:37 AM TO: CAROLE TOSO (tdRH33B) FROM: JUDY GARNETT (PJXG05A) SUBJECT: R-MM PASTA W/SALMON Hi cj, Was looking through some of my recipes from local restaurants and thought you might be interested in seeing this.
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Seared Lamb Shoulder Chops With Warm Chimichurri | Recipes | Whole Foods Market 365
Ingredients
4 lamb shoulder chops
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 cups loosely packed fresh flat-leaf parsley leaves
3 tablespoons white wine vinegar
1 tablespoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh tarragon
1/4 teaspoon crushed red chile flakes
2 cloves garlic
3 tablespoons extra-virgin olive oil.
Method
Season lamb chops on both sides with 1/4 teaspoon of the salt and pepper. Let sit at room temperature while you make chimichurri. Combine parsley, vinegar, oregano, tarragon, chile flakes, remaining 1/4 teaspoon salt and garlic in a food processor or blender and pulse until evenly chopped. With the motor running, drizzle in 2 tablespoons of the oil to make a thick sauce. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add 2 of the chops and cook, flipping halfway through, until deep golden brown on the outside and medium-rare to medium on the inside, 6 to 8 minutes total. Transfer to a platter and repeat with remaining 2 chops. While skillet is still hot, pour in chimichurri and stir briefly to scrape up any browned bits. Spoon over chops and serve.
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Parmesan-Crusted Lamb Chops | Cooking | Tasting Table
Our Parmesan-crusted lamb chops are quick and easy enough to pull off after a long workday but fancy-looking enough to serve on a holiday. The same dredging station you might use for a chicken cutlet gets you a golden-crusted and perfectly pink lamb chop in half the time.
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Tasting Table is for culinary enthusiasts. We eat high and low to bring you discerning dining advice, recipes you can trust and news you can use from the world of food and drink. We're an opinionated gang of always curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives.
EATING - DRINKING - COOKING - RESTAURANTS - CHEFS
Lamb Chops with Bleu Cheese Sauce
These little Lamb Chops with a Blue Cheese Sauce comes together in a few short minutes. Bleu Cheese goes with Lamb perfectly.
Ingredients:
3 Tablespoons olive oil
Lamb Chops
salt/pepper
2 Tablespoons chopped shallot
1 or 2 sprigs rosemary
3 chopped garlic cloves
3/4 cup to 1 cup white wine
1/3 cup cream
2 or 3 ounces bleu cheese
Method:
Heat pan for 4 or 5 minutes, then add your oil.
Sauté chops for a total time of 3 and 1/2 minutes.
Remove and keep chops warm.
Add the shallot, rosemary and garlic sauté for 1 minute.
Add your wine and reduce 2 minutes
Add you heavy cream and blue cheese and reduce 4 minutes.
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The Best Way to Cook Lamb Chops! | Chef Jean-Pierre
Hello There Friends, Lamb Chops are such an easy and delicious meal to make! I make my lamb chops Crusted with Mascarpone and Fresh Bread Crumbs! This gives them a creamy and crunchy texture that is full of flavour! Come and learn how to make these Crusted Lamb Chops that are a favourite around here! Let me know what you think in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
The Perfect Rack of Lamb:
Clarified Butter:
Fresh Bread Crumbs:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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