-----------------------------------SAUCE----------------------------------- 8 oz White wine
6 oz Heavy cream
8 oz Butter; room temp.
Salt & pepper; to taste 1/2 c Olive oil
* or any fine blue vein cheese of your choice. Toss lamb chops with salt, pepper and olive oil. Wrap exposed bones with aluminum foil so they do not burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and reduce by half. Add heavy cream and reduce on med. heat, until thickened. Whisk in cheese and then butter until incorporated. Salt and pepper to taste. This is served with Fresh Horseradish Mashed Potatoes (recipe listed under that title) Recipe from Chef Trey Cleveland, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE TARHEELS!!) Hope you enjoy. Judy Garnett/pjxg05a ~---- FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 02/15 11:37 AM TO: CAROLE TOSO (TDRH33B) FROM: JUDY GARNETT (PJXG05A) SUBJECT: R-MM PASTA W/SALMON Hi cj, Was looking through some of my recipes from local restaurants and thought you might be interested in seeing this.
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