Lamb Chops with Creamy Mushroom Gorgonzola Sauce Recipe
 

American Lamb

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.

Lamb Chops with Creamy Mushroom Gorgonzola Sauce

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

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Ingredients

For the Lamb Chops
  • 4 American Lamb sirloin chops, about 1 inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
For the Creamy Mushroom Gorgonzola Sauce
  • Splash of red wine to deglaze the pan
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 8 oz mushrooms, sliced
  • 1 teaspoon finely chopped rosemary
  • ¾ cup heavy cream
  • 4 oz (about 115g) Gorgonzola cheese, crumbled
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Category
Entrees
Tags
gorgonzola, lamb chops, mushrooms