Pan Roasted Lamb Chops With Gorgonzola Butter

• 2 tablespoons shallots, chopped
• 1 tablespoon garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• salt & pepper
• 4 lamb chops
• 1/3 cup cabernet
• 2 tablespoons salted butter
• GORGONZOLA BUTTER
• 1/2 cup salted butter
• 2 teaspoons shallots, minced
• 1 teaspoon garlic, minced
• 2 oz. gorgonzola cheese, crumbled
• 1 tablespoon lemon juice

1. In a small bowl, whisk together shallots, garlic, rosemary, mustard and olive oil. Season to taste with salt and pepper. Place chops in shallow dish, pour marinade over and refrigerate 30 minutes or overnight. Heat pan over medium high for 2 minutes. Add chops and sear for 2 minutes on each side. Reduce heat to medium and cook to medium rare--about 5 minutes. Remove and cover with foil. add wine to pan and stir to loosen browned bits, add the 2 tablespoons of butter. Plate the chops and pour sauce over. Top with dollops of gorgonzola butter.
2. GOGONZOLA BUTTER
3. In a small pan heat 1 teaspoon butter over medium heat. Add shallots & garlic and saute 1 minute. Remove from heat and let cool. Using a wooden spoon combine the softened butter and gorgonzola cheese. Mix in shallot mixture and lemon juice.

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Taken from www.epicurious.com/recipes/member/views/pan-roasted-lamb-chops-with-gorgonzola-butter-52157201 (may not work)