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.

Ingredients

• Marinade:
• 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)
• Meat:
• Half a rack of lamb chops or 4 filet mignon steaks
• Cheese:
• 6oz goat or blue cheese

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

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

Preparation for grilling

1. Heat grill to 425°F
2. Remove chops or steaks from marinade, reserving the liquid.
3. Stuff cheese pockets with your choice of cheese.
4. Place meats on grill, cook to desired doneness.

Using 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.