Ingredients:

Lamb chops
-8 loin lamb chops with bone, cut 1-inch thick , well trimmed
-1/3 cup dry red wine

Parmesan stuffing
4 oz grated  pasteurized process skim milk cheese product
½ cup fresh basil leaves,firmly packed
½ cup fresh mint leaves, firmly packed
½ cup fresh watercress leaves, firmly packed
2 tbsp olive oil
1 tbsp whole grain dijon mustard
3 cloves garlic
1 tbsp snipped fresh rosemary leaves
1/3 tsp kosher salt
1/3 tsp fresh ground black pepper

Directions:

Preheat the grill. Lay each chop flat on a board; cut from the outer edge toward the bone, making a deep pocket.

To marinate the lamb chops: Place the chops in a single layer in a large shallow dish. Pour the wine over the chops; let stand at room temperature for 15 minutes, turning once. Drain the marinade into a small saucepan and bring to a boil over high heat. Meanwhile, prepare the Parmesan-herb stuffing : In a food processor or blender, place all of the ingredients for the stuffing. Process for 2 minutes or until blended.

Stuff the herb mixture into the pocket of each chop and close the opening with toothpicks. Grill the chops 4 inches from the heat, basting frequently with the hot marinade, for about 4 minutes per side for medium doneness. Serve hot.