How To make Lamb Chops with Gorgonzola

TRY THIS DELICIOUS GORGONZOLA LAMB CHOPS @brioitaliangrille7821 #shorts #dinner #tinaycreationusa

The BEST Sauce Anyone Can Make

Grilled Lamb Chops Recipe by Chef Michael Symon

In this cooking video, The Chew host, Chef Michael Symon shows us how to cook a lamb chop recipe perfect for any season. Featuring the sharp tang of Wisconsin Feta cheese, mint, lamb, cucumber, and tomato, the combination has a mouthwatering finale.

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.

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My special blue cheese lamb!

After Brexit, I wanted to celebrate the friendship that still exists between France and the UK with a very special and easy recipe. I used two ingredients which I think represent both countries very well: Roquefort and lamb...
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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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