Stilton-Stuffed Lamb ‘Lollipops’ w/ Balsamic Glaze Print Email

7-8 lamb rib chops, Frenched
about 1/4 cup Stilton, Gorgonzola or Cambozola
about 1/4 cup Panko or Italian breadcrumbs
olive oil, as needed
Tony's Tuscan Grill Rub, Euro-Crust, Spring Lamb & Bison (minty) or salt, pepper and herbs
Balsamico di Modena*, as needed

Have your butcher cut and French single rib chops (or choose Tony’s Blue Cheese Stuffed Lamb Rib Chops). Have your butcher cut a large pocket into each chop with only a 1/2 – 3/4 inch opening.

Combine blue cheese and breadcrumbs to make a stuffing – add a drizzle of olive oil for dryer cheeses as needed. Gently stuff the cheese blend into the chops – taking care not to overstuff or to leave dressing on the outside of the chop.

Brush chops with olive oil and sprinkle to taste with seasonings. Wrap ribs tightly with a little aluminum foil – this will keep the ribs from charring during cooking.

Grill, broil or roast in a hot oven to sear and cook chops to desired level of doneness, brushing lightly with Balsamico di Modena near the end of cooking time to glaze. Remove from heat and rest for five minutes, brush lightly with Balsamico and serve as a passed appetizer. Also delicious with Mint Sauce, Mint Jelly, Lingonberries, Cranberry Sauce, Chutney and other fruit based sauces. Appetizer for 7-8. – Chef Mick (Michaelangelo) Rosacci,

* Balsamico di Modena is a traditional Italian balsamic vinegar syrup and is much more concentrated and sweet than regular balsamic vinegar most Americans are used to. To emulate Balsamico, reduce balsamic vinegar and sweeten with brown sugar. The reduced syrup can be delicious, but still falls short of Balsamico di Modena. .