Blue Cheese Stuffed Lamb Loin Chops

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 thick boneless lamb chops (also known as mignonettes)
• 2 -4 tablespoons blue cheese
• 1 tablespoon olive oil
• 2 cloves garlic
• 1/4 teaspoon dried thyme, to taste
• salt and pepper, to taste
• 1/2 cup dry wine

Recipe

• 1 with a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
• 2 use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
• 3 the goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
• 4 use as much of the cheese as is necessary to fill the pocket.
• 5 secure with toothpicks in such a way that the chops will still lay levelly in a pan.
• 6 heat olive oil in a saute pan.
• 7 make several slices through the garlic yet keeping each clove intact.
• 8 fry in the oil till brown but not burned, then remove from pan.
• 9 season chops with salt, pepper, and thyme.
• 10 brown the chops in the oil on each side.
• 11 the cheese will probably begin to melt and leak from the chop, but don't worry about this.
• 12 when chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
• 13 remove them from pan directly to dinner plate.
• 14 stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
• 15 this should only take a moment.
• 16 serve sauce over the chops immediately, and enjoy.