Lamb Chops with Blue Cheese Pockets

Method

1. For the filling, toast the pine nuts in a 6- to 8-inch frying pan over medium heat, stirring often, until golden, 3 to 5 minutes. Tip them into a small bowl, mix in the blue cheese and season with pepper.
2. Trim the fat off the lamb. With a sharp knife, cut a pocket 1½ inches wide into each chop, from the meaty side toward the bone.
3. Puree the onion, soy sauce, brown sugar, lemon juice and garlic in a blender until smooth. Pour it into a heavy plastic bag, add the chops and chill for at least 30 minutes, or up to 6 hours.
4. Stuff each chop with an eighth of the filling.
5. Grill on an oiled grill, basting with the marinade, for 6 to 8 minutes for medium-rare.