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/p>
Created by: Chef Trey Cleveland Source:
Submitted by: Recipe Group Member