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Bleu Cheese Crusted Grilled Lamb Chops – Perfect with our 2010 Petite Sirah

Posted on by Still Waters Vineyards


Bleu Cheese Crusted Grilled Lamb Chops

1/4 cup extra-virgin olive oil
1 tsp. sea salt
1 tsp. cracked black pepper
2 Tbs. red wine vinegar

3/4 cup crumbled bleu cheese
1/2 cup Italian bread crumbs
1 Tbs. red wine vinegar
2 cloves garlic, minced
2 Tbs. chopped mint
4 lamb rib chops, frenched

Fresh mint sprigs for garnish


Light the grill or start the fire if using wood burning barbeque.

In a small bowl, mix the olive, salt, pepper and vinegar. Place the chops in the oil mixture and coat on both sides.

In a separate bowl mix the bleu cheese, bread crumbs, vinegar, mint and garlic. Remove the chops from the oil mixture and coat them in the cheese/bread crumb mixture. Place the chops on the grill. After flipping once, add a heaping teaspoon of the cheese/breadcrumb mixture to the top of each chop. Grill each side for two to four minutes to preferred doneness. Plate the chops and garnish with a few sprigs of fresh mint.

Rosemary Potatoes

8 small potatoes
1/4 cup olive oil
2 cloves garlic, minced
3 sprigs fresh rosemary

Heat oven to 375 degrees. Slice and quarter the potatoes and place in baking dish. Pour olive oil over the potatoes and toss with the garlic and fresh rosemary. Bake for 35 minutes and serve.

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