Blue Cheese Lamb Chops Recipes

Steps:

• Preheat the grill over medium heat.
• In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.
• In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.
• Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve.

Steps:

• In a large skillet, saute the mushrooms, celery and onion in butter until tender. Stir in 1/2 cup bread crumbs, parsley and 1/4 teaspoon salt; set aside., In a shallow bowl, combine the eggs and milk. In another shallow bowl, combine the remaining bread crumbs and salt; add paprika. , Cut a pocket in each chop by horizontally cutting almost to the bone; stuff with mushroom mixture. Dip chops in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., Place in an ungreased 9-in. square baking pan. Bake, uncovered, at 400° for 30 minutes. Turn chops over; bake 15 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

Steps:

• Season the chops with the crushed garlic, salt, and pepper. Place on a grill and cook until thoroughly brown. Turn over and cook other side. Mix the cream and blue cheese together to make a paste. When second side of chops are brown, turn back over on the grill. Spread the blue cheese paste on the chops and continue to cook until the paste melts into the meat. Then they're ready. Serve with a little mint jelly, baked potatoes, and a salad.Spiced with More Tall Tales - Meats