1 tbsp freshly chopped oregano leaves
½ cup crumbled Gorgonzola
½ cup Italian breadcrumbs
2 tbsp. The Sauce
2 racks lamb rib chops, frenched, double bone cut (with a small slit made in fat part of chop to make a pocket to stuff with filling)
¼ cup extra-virgin olive oil
2 tbsp. The Spice
1 tbsp freshly chopped cilantro leaves

Directions: Pre-Heat and Set Big Bear grill to 450 degrees with Big Bear Blended pellets in the Hopper. Mix the first 4 ingredients in bowl and chill for 15 minutes in freezer until moldable then stuff each chop evenly. Mix Oil and The Spice in bowl and coat chop evenly. Let marinade 2 hrs. to overnight then grill. Grill for Approximately 3 minutes per side or until desired grill marks are achieved. Reduce heat to 300 degrees and let smoke/cook for 3 minutes additional for each desired temperature, marking the 12 minute the mark for well done and the first 3 minutes medium rare. Let rest for 5 minutes then top with Cilantro leaves and Chimichurri sauce or serve on the side.

* Earth Tone Color Platter (rectangle or square) and matching bowl.

• Chimichurri drizzle:
¼ cup parsley
¼ cup mint
¼ cup cilantro
2tbsp diced shallots
2tbsp The Sauce
¼ cup red wine vinegar
1tbps chopped oregano
1tsp red pepper flakes
¼ cup extra virgin olive oil

Directions: Blend all ingredients in blender until well-incorporated and let sit until lamb is done.