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Danish Blue Lamb Chops

Danish Blue Lamb Chops

emmy

"Lamb chops to impress. These chops are restaurant-quality with just enough earthiness to evoke that 'I slaved all day' without slaving at all."
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Ingredients

30 m servings 614 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 52.9 g
  • 81%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Rub both sides of each lamb chop with the garlic clove and season with black pepper.
  3. Mash blue cheese and cream together in a bowl, forming a paste.
  4. Cook lamb chops under the broiler until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  5. Spread the cheese paste evenly atop one side of each chop.
  6. Bake under the broiler until the cheese is browned and bubbling, 1 to 2 minutes more.

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Reviews

Read all reviews 3
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LAMB chops are amazing with the bleu cheese topping! I prefer to cook my chops to medium rare, so the times may have to be adjusted to accommodate the thickness. Emmy, this is a great recipe, ...

One of our favorite quick meals now! I do bleu cheese dressing with bleu cheese crumbles with diced mushrooms for the topping.

I used Gorgonzola, It was great.

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