Blue Cheese-stuffed Lamb Chops For Two

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 3 teaspoons olive oil, divided
• 1/2 cup chopped red onion
• 2 teaspoons minced fresh rosemary
• 1/4 cup grumbled gorgonzola
• 2 (5 -6 ounce) boneless lamb loin chops (1 inch thick)
• 4 thin slices prosciutto
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons dijon mustard
• 2 tablespoons extra virgin olive oil
• 4 cups mixed salad greens
• 2 ripe plums

Recipe

• 1 heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. cook and stir onion and rosemary 6 minutes or until onion is soft. remove onion mixture, cool. stir in cheese.
• 2 with small knife, make horizontal slit in each lamb chop to create pocket, being careful not to cut all the way through. fill with blue cheese mixture. wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.
• 3 heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. cook lamb 8 to 10 minutes or until pale pink in center, turning once. remove toothpicks before serving.
• 4 for balsamic greens with plums: whisk balsamic vinegar and dijon mustard in small bowl; whisk in extra-virgin olive oil. cut the 2 ripe plums into thin wedges; combine with mixed greens. toss with enough dressing to lightly coat greens; serve with remaining dressing.