Jalapeños Restaurante has served Chesapeake Country the classical cuisine of Spain and Hispanic America since 1999. Serving full meals, tapas and antojitos.
Lamb Chops with Cabrales Cheese
4 lamb chops
1 cup Balsamic vinegar, aged
3 oz. Cabrales (blue) cheese
Marinate the lamb chops in olive oil, with rosemary, thyme, oregano and garlic, adding salt and pepper to taste, for one to two hours.
Cook chops in a skillet to your liking.
To make the sauce, heat the vinegar in a small pot over low fire. Add the butter and stir constantly to reduce to one-third. Then combine the blue cheese until dissolved and velvety in thickness.
Or come to Jalapeños and we will make it for you.
Gonzalo Fernandez and Alberto Serrano, owners
Forest Plaza, Parole
Lunch M-Sa 11:30am-2:30pm; dinner M-Su 4-10pm; cocktail hour 4-6pm weekdays,
4-7pm weekends with $5 tapas and special prices on beverages.