Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    lamb chops
   8      ounces        gorgonzola -- room temp. *
                        -----sauce-----
   8      ounces        white wine
                        salt and pepper -- to taste
   6      ounces        heavy cream
     1/2  cup           olive oil
   8      ounces        butter -- room temp.

Preparation:

* 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.