Palmer’s Direct To You Market
Gorgonzola, that creamy blue cheese with a tangy kick, meets gremolata, a zesty mix of lemon zest, garlic, bread crumbs, and parsley, for a flavor explosion like no other. Pair these tender lamb chops with perfectly grilled asparagus, and you’ve got a dish that’s worthy of a standing ovation—let’s get cooking!
Gorgonzola Gremolata Lamb Chops
- Prep Time: 10
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Oven
- Method: Mixed
- Cuisine: American
Ingredients
Scale
4 Lamb Chops
½ cup Panko Bread Crumbs
1 tbsp. Grey Poupon Dijon Mustard
½ cup BelGioioso Cheese Gorgonzola
1 Lemon
2 tbsp. Parsley
3 Garlic Cloves
2 tbsp. Fresh Thyme
1/16 tsp. Salt & Pepper
2 tbsp. Olive Oil
8 Asparagus Stalks
1/16 tsp. Lemon Zest
Instructions
- In a mixing bowl add mashed garlic, chopped parsley, thyme leaves, mustard, lemon juice, gorgonzola, bread crumbs, salt, pepper and olive oil. Mix together and set aside.
- Pre-heat your skillet for five minutes before adding the lamb chops. Drizzle some olive oil onto a hot skillet then add the lamb chops. (We used a cast iron skillet) For a dry sear make sure the lamb chops are not touching.
- After 4 to 5 minutes turn the lamb chops over. A beautiful crust has formed on the one side. Add the asparagus spears to the center of the cast iron skillet.
- After 5 more minutes on the flame pack a ¼ cup of the Gorgonzola Gremolata on top of each lamb chop. Take your skillet and place it into a preheated 400 degree oven for 7 minutes. The topping will melt nicely as the lamb chops finish in the oven.
- Take the skillet out after your lamb chops are to your desired doneness. We recommend medium doneness at 130°F.
- Plate two lamb chops and some asparagus and top with some lemon zest. Enjoy!