I felt like having a little Lamb!

     One of the things that intimidated me the most about lamb was the question of how do I cook it? After all, if im going to pay upwards of 9-10 dollars a pound for something I would hope I make it money well spent. When I was living in southern oregon working as a supervisor for the meat and seafood counter one costumer really helped me get over my fear. (Keep in mind that I am only 20). He suggested keep it simple and let the meat do the talking (Culinerily speaking of course). So, I practiced my technique and worked with a few different flavor profiles and I found that the most simple was the best.

        Ingredients: Lamb loin chops

    4 lamb Loin chops, about 3/4 in thick
    Salt to taste
    Pepper to taste
    1 tbs butter

       Ingredients: Blue cheese Sauce and Mushroom Saute

    2 tbs butter
    1/2 tbs flour
    1 cup cold milk
    1/3 cup blue cheese
    1/4 cup freshly grated Parmasean cheese
    Salt to taste
    Pepper to taste
    12-14 Small mushrooms (Such as Crimini or baby protebello)


      To start, Season both sides of your lamb chops with salt and pepper. Melt 1 tbs of butter in a sauce pan, preferebly an all metel pan as the chops will be finished in the oven. Saute chops for about 1 1/2 minutes on high heat. This allows the outside of the chops to become crisp while leaving the inside to stay tender and flavorful. Once done, place chops in a preheated 400 degree oven, to finish them, for about 4-5 minutes.
      While your lamb chops are in the oven, slice mushrooms and saute in 1 tbs butter for about 6-7 minutes or until soft but not burnt. At this point, you could add a splash of red wine (I did not because I had none at the time). For the Sauce, melt 1 tbs of butter untill just before golden. Add 1/2 tbs flour and cook for 2-3 minutes to rid the roux of the raw flour bite. Add milk and stir to avoid lumps. Once milk has come up to tempurature, add blue cheese, parmasean cheese, salt and pepper and turn off the heat.
      To assemble, take lamb chops out of the oven, plate with slices of sauteed mushrooms and lightly drizzle with blue cheese sauce and enjoy!