Lamb Loin In Gorgonzola Sauce

• 1 lb frozen potato croquettes
• 2 tbsp oil
• 4 (5.25 oz) lamb loins
• 1/2 tsp dried thyme
• 1 None shallot or small onion, finely diced
• 1/2 cup vegetable stock
• 1/2 cup heavy cream
• 3.5 oz Gorgonzola cheese
• 2 tbsp butter
• 3 bunches spring onions, halved lengthwise
• 3.5 oz cherry tomatoes, halved
• None None fresh parsley leaves, to garnish

1. Preheat oven to 425u0b0F. Arrange croquettes on a baking sheet and bake for 20-25 mins, turning once.
2. Heat oil in a pan over high heat. Sear lamb for 3-4 mins, until browned on all sides. Season. Add thyme and cook over medium heat for 3-4 mins. Set lamb aside, wrap in foil and let rest. Add shallot then pour in stock and cream. Bring to a boil. Add cheese and stir until melted. Simmer for about 1 min. Keep warm.
3. Meanwhile, melt butter in a second frying pan. Saute spring onions for about 2 mins. Add cherry tomatoes and cook briefly. Season. Slice lamb. Serve with spring onions, tomatoes and croquettes. Garnish with parsley.

croquettes, oil, lamb loins, thyme, shallot, vegetable stock, heavy cream, gorgonzola cheese, butter, spring onions, cherry tomatoes, parsley

Taken from recipes-plus.com/api/v2.0/recipes/29988 (may not work)