Asparagus with lamb chops and Gorgonzola sauce

Ingredients for 4 servings:

• 4 lamb chops (butterfly chops) or 8 stem chops
• 8 tbsp oil
• 1 tbsp lemon juice
• salt and pepper
• 1 kg potatoes, new
• 1 kg asparagus, white
• 1 tsp butter
• 1 tbsp green pepper (from the jar)
• 150 g cream
• 150g Gorgonzola

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

Wash the meat and pat dry. Mix 4 tablespoons of oil, lemon juice, salt, and pepper to make a marinade. Place the chops in a bowl, toss in the marinade, and refrigerate for 3 hours. Cook the potatoes in their skins. Peel the asparagus and cook in boiling salted water with butter for about 15 minutes. Keep warm. Crush the peppercorns. Heat the cream and melt the crumbled cheese while stirring. Season with green pepper, salt, and pepper. Simmer gently. Remove the meat from the marinade and fry in the remaining oil on both sides for about 4 minutes. Serve the meat with the sauce, asparagus, and boiled potatoes.