Grilled Triple Cheese And Bacon Stuffed Lamb Chops

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• 3 thick boneless center cut lamb chops
• 1 1/4 ounces shredded sharp cheddar cheese
• 1 1/4 ounces shredded mozzarella cheese
• 1/2 ounce shredded parmesan cheese
• 6 slices bacon
• 1/4 cup fresh parsley or 1/8 cup dried parsley
• 1/2 teaspoon seasoning salt (separated and i use the reduced salt variety)

Recipe

• 1 preheat grill.
• 2 fry the bacon in a frying pan over medium/low heat until it is very crispy. wrap in paper towel once done to drain the fat off and set aside until completely cool.
• 3 rinse and pat dry the lamb chops.
• 4 turn chops onto their side (fat side down) and cut a pouch lengthwise down the chop -- leave about 1/4" from each end be sure to not slice down all the way through the chop to the other side.
• 5 season all 3 chops inside and out with half of the seasoning salt. reserve the remaining salt for the stuffing.
• 6 in a small bowl, crumble all the bacon and then combine the cheeses, parsley and the remaining 1/4 tsp of the seasoning salt. toss well with hands.
• 7 equally divide the stuffing between the 3 chops by filling the pouches of each with the mixture.
• 8 with cooking twine or toothpicks ( i prefer twine ) close, as tightly as you can, the pouch of each lamb chop.
• 9 grill over medium heat 6-8 minutes on each side depending on the thickness of your chops.
• 10 be sure to use a meat thermometer to check the internal temperature and to ensure that you do not over cook! you should reach at least 145 degrees (the usda has reduced their recommended internal temperature on lamb chops down from 160 degrees due to the potential to overcook when trying to reach 160 degrees).
• 11 **i grilled my almost 2" chops for 5 min on each side and then flipped again and rotated the chop 1/4 turn (to create a crisscross grill pattern) and grilled each side again for about 3 minutes. i removed from the heat when the internal temperature was about 150 degrees and then loosely covered with aluminum foil and let rest for about 3-5 minutes and then be sure to remove the twine or toothpicks before serving.**.