1

Prepare lamb: Whisk oil, shallots, garlic and rosemary in a small bowl. Season to taste with salt and pepper. Place lamb chops in baking dish. Pour marinade over. Turn chops to coat with marinade. Cover and refrigerate at least two hours, or overnight.

2

Prepare butter: Melt 1 t. butter in heavy small skillet over medium heat. Add shallot and garlic and sauté 1 minute. Set aside. Using electric mixer, beat remaining ½ cup butter and cheese in medium bowl until fluffy. Add shallot mixture, oil and lemon juice; beat to blend. Season with salt. Drop butter mixture by spoonfuls in line onto plastic wrap. Roll up in plastic to form 1 inch wide cylinder. Chill until firm, about 3 hours. (can do up to 1 week ahead)

3

When ready to serve, prepare barbeque or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium rare. Transfer chops to plates.

4

Unwrap Gorgonzola butter and cut into ½" wide slices. Place 1 butter slice on each chop and serve.