Chef Adrianne’s Spring Lamb Maximum Flavor Make Over

Jazz up your Easter menu with Miami Chef Adrianne Calvo’s Grilled New Zealand Lamb Chops.

Spring is an extremely exciting time for food and tradition. Miami’s Chef Adrianne Calvo, who coined the catch-phrase “Maximum Flavor”, is proving why this Easter, it’s not about the bunny, it’s about the Lamb in more than one way.

Calvo, who states every Thursday on her NBC Miami segment, Maximum Flavor Live, that she’s “allergic to boring” shares this vibrant and delicious recipe for lamb chops. This Easter, forget roasting for hours. Instead opt for these bold flavors and whip out your grills. Here’s the recipe:

Grilled New Zealand Lamb Chops + Melted Gorgonzola +Fried Bluberries

  • Difficulty: Medium & Delicious
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Serves 2

Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried BlueberriesIngredients

  •  4 New Zealand Lamb Chops, frenched
  • 1 teaspoon Montreal Steak Seasoning
  • 1 teaspoon Brown Sugar
  •  Canola Oil
  • ¼ cup Gorgonzola cheese, crumbled
  • ¼ cup Blueberries
  • 1 teaspoon chives, minced


1. Preheat the grill to high and brush the grill with canola oil to prevent sticking.

2. Combine Montreal steak seasoning and brown sugar in a small mixing bowl.
On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side.

3. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break.  Set aside.
In a small pan, melt gorgonzola over medium heat.

To Serve
Place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.


vcsPRAsset_3401665_60602_373e1051-3894-41be-ab6a-a114a550830f_0About Chef Adrianne Calvo

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation.

Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.


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