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.
- 1/2 small onion, chunked (if using food processor), diced fine (if without the assistance of a food processor).
- 1/4 cup of soy sauce (traditionally brewed preferred)
- 2 tablespoons of firmly packed brown sugar (dark preferred)
- 2 tablespoons of lemon juice
- 2 large garlic cloves
- 1 teaspoons of salt (only if using low sodium soy sauce)
- Half a rack of lamb chops or 4 filet mignon steaks
- 6oz goat or blue cheese
Create the marinade
- Place ingredients for the marination into food processor, whirl until onion and garlic are diced fine.
- Pour marination into a 1-gallon zip lock bag, place your prepared meats (see below) into the bag.
- Refrigerate for minimum of 30 minutes, ~6 hours preferred.
Prepare the meats
- For lamb: Add the cheese pockets by cutting a small slit on the backside of lamb chops, about 1/2” deep, to the bone.
- For steaks: Add the cheese pockets by cutting a small slit on the side of the steak about 1/2” deep.
Preparation for grilling
- Heat grill to 425°F
- Remove chops or steaks from marinade, reserving the liquid.
- Stuff cheese pockets with your choice of cheese.
- Place meats on grill, cook to desired doneness.
Using your leftover marinade
Consider your options. I recommend #2.
- Baste the meats once with reserved marination liquid.
- 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.