Pan Roasted Lamb Chops with Gorgonzola Butter

Serves 4

Ingredients -

• 2 tbsp shallots, peeled, chopped
• 1 tbsp garlic, peeled, minced
• 2 tsp fresh rosemary, finely chopped
• 2 tbsp Dijon mustard
• 1/4 cup extra virgin olive oil
• sea salt to taste
• freshly ground black pepper corns to taste
• 4 lamp loin chops
• 1/3 cup Cabernet

Directions -

1. In a small bowl, whisk together shallots, garlic, rosemary, mustard and olive oil. Season to taste with salt and pepper. 
2. Place lamb chops in baking dish. Pour marinade over the chops, turning to coat both sides. Cover and refrigerate at least 30 minutes or overnight.
3. Heat pan over medium high heat for 2 minutes. 
4. Add lamb chops and sear for 2 minutes on each side. 
5. Reduce heat to medium and cook to an internal temperate of 125 degrees Fahrenheit for medium rare, about 5-7 additional minutes. 
6. Remove lamb chops to serving platter and tent with foil. 
7. Remove pan from heat and add wine, scraping up any browned bits from the pan. Add butter and whisk to combine. 
8. Pour pan sauce over resting chops. 
9. Service with a dollop of Gorgonzola Butter.

Ingredients for Gorgonzola Butter:

• 1/2 cup plus 1 tsp sweet cream un-salted butter, at room temperature
• 2 tsp shallots, peeled, minced
• 1 tsp garlic, peeled, minced
• 2 oz Gorgonzola cheese, crumbled
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• freshly ground sea salt - to taste
• freshly ground black pepper - to taste

Directions -

1. In a small pan melt 1 tbsp butter over medium heat. Add shallot and garlic and season with salt and pepper. Saute 1 minute. 
2. Remove from heat and let cool. 
3. Using a flat spatula or wooden spoon, combine remaining 1/2 cup butter and Gorgonzola Cheese.
4. Add shallot mixture, olive oil and lemon juice and thoroughly combine. 
5. Serve by topping each lamb chop with a dollop of butter. 
6. Save remaining butter in the refrigerator for up to 3 days. You can also freeze the butter for up to 1 month.