October 8, 2019 · Food & Recipes

Lamb with Cheese Pockets

This is a recipe I originally sourced from an old Weber cookbook. I've modified in efforts of making it better, which it is. I prefer this with lamb, but this works well with some cuts of steak. You could also forgo the cheese pocket and use the marination standalone.


Create the marinade

  1. Place ingredients for the marination into food processor, whirl until onion and garlic are diced fine.
  2. Pour marination into a 1-gallon zip lock bag, place your prepared meats (see below) into the bag.
  3. Refrigerate for minimum of 30 minutes, ~6 hours preferred.

Prepare the meats

As the title suggests, I recommend you do this with lamb chops, but alternatively you can use a cut of steak.

Add the cheese pockets to the meats by cutting a small slit on the backside of lamb chops, about 1/2” deep, to the bone.

Preparation for Grilling

  1. Heat grill to 400-425 F
  2. Remove chops or steaks from marinade, reserving the liquid.
  3. Stuff cheese pockets, if applicable.
  4. Place meats on grill, cook to desired doneness.

Use your leftover marinade

Consider your options. I recommend #2.

  1. Baste the meats once with reserved marination liquid.
  2. Turn marination into sauce. Heat in a pot on the stove until it just starts to boil, keep temp low and simmer for 3-5 minutes until thickened.