A Healing Kitchen

For each serving:

1 thick loin lamb chop
*1 teaspoon legal Dijon mustard
Dried Rosemary to taste
Salt and freshly ground pepper
A few drops of honey
1 clove finely minced fresh garlic
1" cube of softened gluten-free blue cheese**
1 tablespoon almond flour
1 teaspoon capers
1 strip sugar free bacon or Prosciutto (trimmed so it is narrow about 1")

Pre-soak 2 toothpicks . Preheat broiler. Slit chops horizontally right to the bone. Salt and pepper each outside surface. Set aside drained capers. Cream remaining ingredients to a dough like texture. Add capers. Stuff chop with mixture. Reserve some to place on top of the chop later. Wrap prosciutto or bacon around chop to keep stuffing from leaking out and secure with toothpicks.

Broil 8 minutes, Turn, and broil 6 minutes; remove from oven, spread remaining mixture on top and broil another 2 minutes until topping browns.

Allow to stand 5 minutes for crust to set and juices to lock in. Remove toothpicks carefully.

*Blue Cheese is permitted on the Specific Carbohydrate Diet.

** Use the mustard approved for your diet. I use Orphee Organic Dijon Mustard