Categories: Meats, Cheese/eggs 
      Yield: 9 servings 
  
     18    Lamb chops                          8 oz Gorgonzola * 
 
-----------------------------------SAUCE----------------------------------- 
      8 oz White wine                               Salt & pepper; to taste 
      6 oz Heavy cream                       1/2 c  Olive oil 
      8 oz Butter; room temp.              
  
  * or any fine blue vein cheese of your choice. Toss lamb chops with salt, 
  pepper and olive oil. Wrap exposed bones with aluminum foil so they do not 
  burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and 
  reduce by half. Add heavy cream and reduce on med. heat, until thickened. 
  Whisk in cheese and then butter until incorporated. Salt and pepper to 
  taste. This is served with Fresh Horseradish Mashed Potatoes (recipe listed 
  under that title) Recipe from Chef Trey Cleveland, 411 West Italian Cafe, 
  Chapel Hill, NC (HOME OF THE TARHEELS!!) Hope you enjoy. Judy 
  Garnett/pjxg05a ~---- 
         FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/15 11:37 AM TO: CAROLE 
  TOSO   (TDRH33B) FROM: JUDY GARNETT (PJXG05A) SUBJECT: R-MM PASTA W/SALMON 
  Hi cj, Was looking through some of my recipes from local restaurants and 
  thought you might be interested in seeing this.