(Original recipe published May 9, 2011. Updated October 14, 2025.)
Simple Ingredients, Spectacular Flavor
close-up of juice roasted lamb chops
It’s amazing how extraordinary simple dishes can be when you start with exceptional ingredients — thoughtfully paired and prepared with care. This complete meal plan brings together locally raised Colorado lamb, creamy blue cheese, and a luxurious Port wine demi-glace, perfectly complemented by a rustic French-style vegetable Tian of squash, tomatoes, onions, and herbs.
The combination of flavors and textures — savory lamb, tangy cheese, and aromatic vegetables — transforms weeknight cooking into something truly special.
For more inspiration, browse over 5,000 chef-tested recipes on our Tony’s Market Recipes page, including variations for making your own demi-glace and Port wine reduction.
A Celebration of Local Lamb
Here in Colorado, we’re blessed with some of the world’s finest lamb and beef — tender, flavorful, and raised with care. Using locally sourced meat not only guarantees quality but also supports the farmers and ranchers who make Colorado’s food scene so special.
You’ll find the very best cuts, like Rocky Mountain Lamb Loin Chops, in our Meat Department. Ask your butcher to cut 1½-inch chops with wide interior pockets for stuffing — the perfect vessel for creamy blue cheese.
Blue Cheese–Stuffed Lamb Chops with Port Wine Reduction
Serves: 4–6 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes
Ingredients
- 8 Rocky Mountain lamb loin chops, 1½ inches thick
- 3–4 oz Stilton, Roquefort, Gorgonzola, or premium American blue cheese
- Tony’s Breadcrumbs or plain breadcrumbs, as needed
- Tony’s Euro-Crust Seasoning or Z Blend Rub (or substitute salt, pepper, and herbs)
For the Sauce
- ½ cup prepared demi-glace (More Than Gourmet Demi-Glace)
- 1 cup Port wine
- 1 pat butter
- Garnish: fresh mint, berries, or Primo Berry Sauce or Chutney
Instructions
- Prepare the Chops: Have your butcher cut wide internal pockets into the lamb chops. Stuff each chop with blue cheese rolled in breadcrumbs (the crumbs help keep the cheese sealed inside).
- Season: Rub the chops generously with Tony’s Euro-Crust or Z Blend seasoning. Rest at room temperature for 45–90 minutes while you prepare your grill and sauce.
- Make the Sauce: Rehydrate the demi-glace according to package instructions (about ½ cup for 4–6 servings). Meanwhile, reduce the Port wine by half in a small saucepan. Combine the two, then whisk in a pat of butter just before serving for a glossy finish. Shortcut: Warm one container of More Than Gourmet Red Wine Sauce and drizzle over the chops.
- Grill: Grill chops over medium-high heat to rare or medium-rare (125–135°F), turning once. Remove and rest for 5 minutes before plating.
- Serve: Spoon the Port wine sauce over the chops, garnish with mint or fresh berries, and serve immediately.
Vegetable Tian (French Squash and Tomato Casserole)
Serves: 6–8 | Prep Time: 20 minutes | Cook Time: 30–40 minutes | Total Time: 1 hour
Ingredients
- 1 lb zucchini
- 1 lb yellow squash
- 1 lb small tomatoes
- ½ cup extra virgin olive oil, divided
- 1½ lbs onions, thinly sliced
- Fresh thyme sprigs
- ½ tsp kosher or sea salt
- ½ tsp crushed red pepper flakes
- ¼ tsp coarse black pepper
- 1 Tbsp all-purpose flour
- ¼ cup Italian breadcrumbs
- ½ cup Parmigiano-Reggiano, grated and divided
- Roasted red peppers
- Chopped fresh basil for garnish
Instructions
- Prep the Veggies: Slice the squash and tomatoes ¼ inch thick and lay on kitchen towels. Sprinkle both sides with fine sea salt and let “weep” for 10–15 minutes. Pat dry. Preheat oven to 350°F.
- Cook the Onions: In a large skillet, heat olive oil over medium heat. Add onions, thyme, salt, crushed red pepper, and black pepper. Sauté until softened but not browned.
- Assemble the Tian: In a large bowl, lightly toss the squash and zucchini with flour. In another bowl, mix breadcrumbs with ¼ cup Parmigiano-Reggiano and drizzle with olive oil until moistened.
- Layer: Spread the onions in a casserole dish, then layer half the squash and tomatoes over them. Add pepper, lemon zest, thyme sprigs, roasted red pepper strips, and olive oil drizzle. Repeat, topping with the breadcrumb mixture.
- Bake: Roast uncovered in the top of the oven for about 25–30 minutes, checking every 5 minutes after the 20-minute mark. The top should be golden and the veggies tender.
- Finish: Let cool for 10 minutes before serving. Garnish with chopped basil and extra Parmesan if desired.
Tony’s Tip
“Don’t be afraid to mix rustic and refined — the salt of the blue cheese, the sweetness of Port, and the freshness of local vegetables create harmony on the plate. It’s the kind of meal that makes dinner feel like a celebration.”
— Chef Mick (Michaelangelo) Rosacci, Tony’s Market
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