Rosemary Stuffed Bacon-Wrapped Lamb with Gorgonzola
- 1- 1/2 pound Lamb Chops
- 5 sprigs Fresh Rosemary
- 6 strips Bacon
- 1 Tablespoon Garlic, Minced
- 1/4 pounds Gorgonzola
- Salt And Pepper, to taste
- 3 whole Feet Of Cooking String
- 1.
- Preheat oven to 350 F.
- 2.
- Meanwhile, cover chops in salt and pepper (both sides).
- Next, cut rosemary sprigs in half and use at least two for each side of each chop.
- 3.
- Carefully wrap bacon around each chop, using the bacon to secure the rosemary in place.
- 4.
- Tie some string around the bacon to keep it all in place.
- Cover with minced garlic, and youre ready to cook!
- Place them in a baking dish.
- 5.
- Put the dish into the oven and cook for 35-45 minutes (depending on how thick your chops are), flipping them over halfway through.
- Id say when the bacon is crispy, your chops are ready.
- 6.
- With 5 minutes to go in the oven, top the chops with Gorgonzola.
- and finish cooking
- 7.
- Remove from oven, cut string, remove rosemary stems, and enjoy!
chops, rosemary, bacon, garlic, gorgonzola, salt, string
Taken from tastykitchen.com/recipes/main-courses/rosemary-stuffed-bacon-wrapped-lamb-with-gorgonzola/ (may not work)