Lamb Chops with Blue Cheese Sauce



4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 350
Caloriesfromfat 63 %
Fat 24.6 g
Satfat 11.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.7 g
Carbohydrate 4.8 g
Fiber 0.0 g
Cholesterol 175 mg
Iron 0.0 mg
Sodium 191 mg
Calcium 0.0 mg


4 (5-ounce) lean lamb loin chops (1 inch thick)
1 tablespoon olive oil
1/4 cup brandy
1/2 cup whipping cream
1 egg yolk, beaten
1/2 cup sliced seedless green grapes
1/4 cup crumbled blue cheese


Trim fat from chops. Cook lamb chops in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side or until browned. Cover, reduce heat, and cook 20 minutes or to desired degree of doneness, turning once. Transfer chops to a serving platter, and keep warm.

Pour brandy into skillet. Combine whipping cream and egg yolk; add to brandy in skillet, stirring well. Cook over low heat, stirring constantly, until thickened. Stir in grapes and cheese. Spoon sauce evenly over chops, and serve immediately.


Light and Luscious,

Oxmoor House

January 1994
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