Ingredients
- 2 lb Lamb Chops
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp chopped Fresh Rosemary
- 1 tbsp chopped parsley
- 4 crushed garlic cloves
- ½ tbsp dijion
- ½ tbsp Salt and Pepper to taste
- ½ lb Cavatappi Pasta or elbows
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 1 cup milk
- 1 ½ cup heavy cream
- 2 cups grated sharp cheddar
- 1 cup grated gruyere cheese
- 1 cup Monterey jack
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp oregano
Instructions
- Preheat Oven to 350 F and bring a large pot of salted water to a boil.
- While water boils, mix together oil, rosemary, salt and pepper to taste, dijon, 1 tbsp chopped parsley and 2 tbsp olive oil in a small bowl. Pour over lamb chops cut to 1 ½-2 inches thick and massage marinade into meat.
- Cook pasta 5 minutes
- In a hot oven safe skillet add in remaining olive oil and sear lamb on all sides until nice, crispy and brown add in crushed garlic, baste, then put pan in oven to let lamb finish cooking. Medium rare for 5 minutes.
- Reserve ¼ cup pasta water, and drain pasta.
- Mix together cheese and divide evenly into two bowls.
- Melt butter in a saucepan, then add in salt, pepper, oregano, ½ tsp paprika, and flour to create seasoned roux. Mix well on medium heat until roux is a golden brown color. Slowly add in milk, heavy cream, and reserved pasta water then whisk until smooth.
- Reduce sauce until thick and then add in cooked pasta and ½ of the cheese mixture. Mix to combine fully and place in greased baking dishes. Top with remaining cheese mixture, paprika, and bake for 10 minutes or until the cheese is light golden brown and bubbling.
- Let the lamb rest for 10 minutes before eating. Enjoy!
Video
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