Lamb with cambozola

Like I said in my previous post I haven't written an entry for ages, as work has been really busy. This has involved raiding the freezer on many occasions for meals when we've both been home late or have run out of energy to cook at the end of a busy day. I was trying to get him to take things steady the other weekend and this also meant that he needed to step back on the cooking front. This doesn't mean that we would be eating ready meals but it made us think carefully about what we wanted to cook. This is a meal that we've not eaten for a long time but it was really yummy and we ate the final lamb chops from the lamb we bought off the farm. My quantities don't have to be exact as we tend to buy ready sized packets from the supermarket, so it you like it with more cheese, add more cheese, or want the sauce more runny add a little more milk. We serve ours with potatoes and steamed green beans, it's a really simple meal that looks quite glamorous.

Lamb with cambozola

1 tbsp oil (I use sunflower)

Seasoning

4 lamb chops

175g Cambozola cheese

2 tbsp milk

1. Brush the lamp chops with oil and season well on both sides. Fry in a pan until both sides a cooked - cook to your preference, we like ours to be well done.
   
2. Meanwhile, slice the cheese, we include some of the rind but you can leave this out if you prefer. Add to the saucepan with one tablespoon of milk. Place this over a medium heat, once the cheese has started to melt you can see if it is a consistency you are happy with. If you prefer a more runny sauce add the next tablespoon of milk. If you still want more, add more milk.
   
3. Once the lamb has cooked, leave it a few minutes to rest before serving, add the sauce.