Tight pockets - stuffed lamb chops - Brief Article - Recipe

Sunset, April, 2000

* When using a gooey mixture to stuff thick chops (lamb or pork), steaks (such as tenderloin), or chicken breasts, the trick to keeping the filling in is to make the opening small. You need to create a large pocket inside the meat, with an opening slit just big enough to push the filling through. These lamb chops are an easy-- and flavorful--example, with an aromatic heart of Stilton cheese.

Grilled Stilton-stuffed Lamb Chops

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

4 double-bone lamb rib chops (each about 6 oz. and 2 in. thick), fat trimmed from chop surface and bones

1/4 cup packed Stilton cheese or other firm blue cheese

Salt and pepper

1. Rinse chops and pat dry. To make a pocket, insert a sharp knife, with a blade about 1/2 inch wide, horizontally into center of each chop from fat side to the bone; don't pierce other side (see photo above). Without enlarging the entry slit, slide knife in an arc through meat to within 1/2 to 1/4 inch of edge-but don't cut through. Remove knife, reverse direction of blade, and reinsert it through entry hole; slide knife in opposite direction to make pocket wider. Push your index finger through the entry hole and widen pocket if it's too narrow.

2. Firmly push 1 tablespoon cheese into each chop; scrape off any cheese that sticks to exterior.

3. To barbecue chops, mound and ignite 70 charcoal briquets on firegrate, with vents open. When coals are dotted with ash, in about 15 minutes, push equal portions to opposite sides of grate; set grill in place. Or turn gas barbecue to high, cover, and heat 10 minutes; adjust burners for indirect heat. When temperature is very hot (you can hold your hand at grill level only 1 to 2 seconds), lay stuffed chops, bones up, on grill, not directly over heat (to avoid flare-ups). Cover grill; open vents for charcoal. Cook until chops are browned, about 3 minutes. Turn chops onto 1 side; cook until browned, about 2 minutes (move directly over heat if browning too slowly). Turn and brown remaining side, about 2 minutes. Turn chops bones down. For rare, cook 3 to 5 minutes longer; for medium-well, 7 to 10 minutes longer. Season to taste with salt and pepper.

Per serving: 183 cal., 59% (108 cal.) from fat; 18 g protein; 12 g fat (5.4 g sat.); 0.4 g carbo (0 g fiber);263 mg sodium; 61 mg chol.