Colorado Lamp Chops – A Fan Favorite at ELWAY’S
Now you can enjoy a taste of ELWAY’S at home with our special recipe for our most popular appetizer on the dinner menu, Colorado Lamp Chop Fondue.
Lamb Chops with Green Chile-Cheese Fondue
Green chile cheese fondue:
1 Anaheim chile
1 serrano chile
1-1/2 poblano chilies
4 oz. unsalted butter
1 yellow onion, peeled and julienned
1/4 Tbsp. sea salt
2 Tbsp. puréed garlic
1/4 c tequila
1 qt. heavy cream
1 qt. half and half
1-1/4 lbs. cheddar-Jack cheese
1-1/2 lbs. Chihuahua or menonita cheese
1-1/4 lbs. cheddar
3 lamb chops, bone-in and frenched
1 tsp steak seasoning of choice (ELWAY’S seasoning is preferred and can be shipped directly to you!)
2 oz. cubed sweet potatoes, roasted
1 o.z tortillas
3 oz. green chile cheese fondue
For the green chile-cheese fondue: Char all peppers over burners or with a torch, then remove skin and stems. Roughly chop what remains and set aside. Melt butter in a pan over medium-low heat until bubbling. Add onion and salt and cook until onions are translucent, about 20 minutes, stirring frequently. Add garlic and cook for 2-3 minutes more. Deglaze with tequila. Add chilies, cream, and half and half. Cook over medium heat until reduced by a third. Using a wooden spoon, slowly add all cheeses, one at a time, until they melt into the fondue. Work slowly, allowing each batch of cheese to melt before adding the next one. Keep fondue warm.
For the lamb and to serve: Preheat grill to high. Season the lamb chops to taste with steak seasoning and grill until medium-rare. In a sauté pan, cook the sweet potatoes until golden brown, then warm the tortillas. Pour warm fondue into a serving container, preferably with a heat element to keep fondue warm. Serve alongside lamb and sweet potatoes with skewers for dipping.