Recipe of the Month:
Lamb Gorgonzola
- Mix olive oil, salt, pepper, and rosemarry and marinade with the lamb for 1 hour in the fridge
- Preheat grill and wrap the bones that are exposed with foil so they do not burn.
Grill lamb chops to your preferred doneness. Rare to medium rare is preferred.
On medium heat, reduce the wine in a saucepan till 1/2 evaporated then add cream and stir until thickened.
- Wisk in gorgonzola cheese and butter until fully incorporated then finish with a little salt and pepper to taste. Pour over the lamb chops and serve.
Recommended beverage: Chianti Classico
Ingredients:
- Serves 6
- 18 Lamb Chops
- 8 ounces gorgonzola cheese
- 8 ounces white wine
- 8 ounces 35% heavy cream
- 6 ounces of unsalted butter
- a little more than 1/2 cup of good quality olive oil
- salt and pepper to taste
- 1 tbs fresh rosemary
