Lamb With Dried Cherry Chipotle Chutney Gorgonzola Cheese Sauce With Grilled Polenta

• 4 lamb chops
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 tablespoon lemon juice
• 2 teaspoons rosemary, minced
• 1 pinch cayenne or to taste
• salt and pepper to taste
• 3 cloves roasted garlic, mashed (see preparation tips)
• Gorgonzola Sauce
• Ingredients:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 2 tablespoons parmesan
• 1/2 cup gorgonzola
• Dried Cherry Chipotle Chutney
• Ingredients:
• 8 cloves roasted garlic, mashed
• 3/4 cup onion, chopped
• 1/2 cup brown sugar
• 1 cup orange juice
• 1/3 cup rice vinegar
• 1/3 cup red wine vinegar
• 1 1/2 tablespoons balsamic vinegar
• 3/4 cup dried cherries
• 1/2 cup golden raisins
• 1 chipotle pepper in adobo, minced
• 1/2 teaspoon cinnamon
• Polenta
• Ingredients:
• 8 to 12 1/2-inch slices prepared polenta (store-bought)
• 2 tablespoons olive oil
• 1/4 cup parmesan cheese

1. To prepare lamb and marinade: Mix marinade ingredients, including roasted garlic, balsamic vinegar, olive oil, lemon juice, rosemary and cayenne in a small bowl. Season the lamb with salt and pepper. Coat the lamb with the marinade, place in a glass dish and refrigerate for up to four hours.
2. To make the gorgonzola sauce: Melt the butter in a sauce pan over low heat. Add the flour, and whisk until smooth. Raise heat to medium and cook for one minute, stirring constantly. Gradually add the milk, whisking constantly until smooth. Cook until thick and bubbly. Reduce heat to low and add the salt, cayenne and cheeses. Stir until melted. Keep warm.
3. To make the cherry chipotle chutney: Mash the roasted garlic cloves to a paste and place in a large sauce pan. Add the remaining ingredients and simmer for 2 to 2 hours until dark and rich in color. Stir often until the liquid has reduced and the cherries and raisins have plumped. You may need to add more orange juice throughout the cooking process.
4. To serve: Grill the lamb racks over medium heat about 5-7 minutes per side or until their internal temperature reaches 145 degrees F. Let rest for 5 minutes. Cut the racks into individual chops. Place the polenta slices or shapes on foil lined sheet pan. Brush with melted butter, and sprinkle with the remaining parmesan cheese. Broil until golden and warm. Spoon gorgonzola cheese sauce in center of each plate. Place grilled polenta slices on sauce (2 slices each for appetizer portion, 3 for entre portion) and top with chutney. Place chops around each plate (2 chops each for appetizer portion, 4 chops each for entre portion).

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Taken from www.epicurious.com/recipes/member/views/-lamb-with-dried-cherry-chipotle-chutney-gorgonzola-cheese-sauce-with-grilled-polenta-1263327 (may not work)