18 Lamb chops
8 ounce Gorgonzola — room temp. *
—–SAUCE—– 8 ounce White wine
Salt & pepper — to taste 6 ounce Heavy cream
1/2 cup Olive oil
8 ounce Butter — room temp.
* 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. Converted by MMCONV vers. 1.00