Asparagus with Lamb Chops and Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 lamb chop (s), butterflies, OR:
- 8 Lamb chop (s), stick
- 8 tablespoon oil
- 1 tablespoon lemon juice
- salt and pepper
- 1 kg potato (s), new
- 1 kg asparagus, white
- 1 teaspoon butter
- 1 tablespoon pepper, green, (from the glass)
- 150 g cream
- 150 g Goronzola
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry. Mix a marinade from 4 tablespoons of oil, lemon juice, salt and pepper. Put the chops in a bowl, turn them in the marinade and leave to stand in the refrigerator for 3 hours.
- Cook the potatoes in their skins.
- Peel the asparagus and cook in boiling salted water with butter for about 15 minutes. Keep warm.
- Mash the peppercorns. Heat the cream and melt the crumbled cheese in it while stirring. Season to taste with green pepper, salt and pepper. Let it simmer slightly.
- Remove the meat from the marinade and fry in the remaining oil on both sides for about 4 minutes. Serve the meat with sauce, asparagus and jacket potatoes.
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