
Lamb Chops with Creamy Mushroom Gorgonzola Sauce
Servings: 4 | Prep Time: 10 min | Cook Time: 20 min
Recipe provided by American Lamb Board courtesy of Homemade.
Directions
1. Cook the Lamb Chops
- Preheat your oven to 375°F (190°C).
- Season the American Lamb chops with kosher salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Once the oil is hot, sear the sirloin chops for about 2 to 3 minutes on the first side to develop a deep golden crust.
- Turn them over and transfer the skillet to the preheated oven for an additional 5 minutes, or until the chops reach 140ºF for medium**.
- They will carry over to 145ºF while they rest.
- Remove from the oven and set aside to rest while you prepare the sauce.
2. Deglaze the pan
- Put the same skillet back over medium heat.
- Add a splash of red wine and scrape up any brown bits from the bottom.
3. Sauté Mushrooms and Aromatics
- Melt butter in the pan.
- Then add chopped shallots, sliced mushrooms and chopped rosemary and cook until the mushrooms are tender and browned, about 5 to 6 minutes.
4. Incorporate Dairy
- Reduce the heat to low and pour in the heavy cream.
- Allow the cream to simmer gently for 2 minutes.
- Add the crumbled Gorgonzola cheese to the skillet, stirring until the cheese has melted and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Once the sauce has reached your desired consistency, remove the skillet from heat.
5. Garnish and Serve
- Spread the creamy mushroom sauce on a platter or four plates.
- Place the cooked sirloin chops on top.
- Garnish with more sauce and chopped fresh parsley for a pop of color and flavor.
USDA recommends ground lamb is cooked to an internal temperature of 160°F