Bbq Rosemary & Feta Lamb Chops

• FILLING
• 1/2 cup crumbled feta cheese
• 1/4 cup black oil-cured olives, chopped
• 2 tablespoons roasted red peppers, well drained & chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh rosemary
• MEAT
• 8 lamb loin chops, 1 1/2 inch thick
• 1 teaspoon olive oil
• salt
• pepper

1. In a bowl stir together the filling ingredients (youcan do this up to 4 hours in advance and refrigerate, covered) With a sharp knife cut a pocket in each chop righr back to the bone.
2. Stuff each pocket with a tbsp of stuffing and secure with a tooth pick (this may be done upto 2 hours ahead of cooking, refrigerate) Brush chops with oil, salt& pepper.
3. Heat BBQ medium heat.
4. Spray grill wiyh oil.
5. Grill 4-6" from heat.
6. Cook12-15 minutes for medium, for the last few minutes turn the chops on edge to crisp the outside Remove toothpicks& serve.

filling, feta cheese, black oil, red peppers, garlic, fresh rosemary, meat, loin chops, olive oil, salt, pepper

Taken from www.food.com/recipe/bbq-rosemary-feta-lamb-chops-35691 (may not work)