Blue Stuffed Chops w/ Port Reduction Print Email

Blue Stuffed Chops w/ Port Reduction

8 Rocky Mountain lamb loin chops, 1 1/2 inch thick
3-4 oz Stilton, Roquefort, Gorgonzola, or a premium American blue cheese
Tony's breadcrumbs or plain breadcrumbs, as needed
Tony's Euro-Crust or Z Blend Seasoning Rub - or sea salt, pepper and a medley of herbs

Sauce - or see sauce shortcut below*
1/2 cup prepared demi-glace (More Than Gourmet suggested)
1 cup port wine
1 pat butter
Garnish: fresh mint & berries

Have your butcher cut wide pockets with small openings into your lamb chops and stuff generously with balls of blue cheese rolled generously in breadcrumbs (use plenty of crumbs, they will keep the cheese in the chop!). Season with Tony's Euro-Crust or Z Blend - or salt, pepper and a medley of herbs if not available. Rest at room temperature while you heat grill and start sauce.

Re-hydrate Demi-glace according to package directions (you'll need about 1/2 cup to serve 4-6.) Meanwhile reduce Port wine by half. Add to demi-glace and hold warm until time to serve. Just before serving, melt in a pat of butter. *Or see Sauce Shortcut notes below.

Grill chops to rare / medium rare, remove and rest 5 minutes. Serve with port wine sauce or Red Wine Sauce. Mint and raspberries would make a lovely garnish. Serves 4-6 -Chef Mick (Michaelangelo) Rosacci, --

* Sauce Shortcut: Simply warm one 11 oz container of More Than Gourmet Red Wine Sauce and serve over chops.

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