Bleu Cheese Crust
Mix bleu cheese, butter, breadcrumbs, parsley, salt, pepper, dry mustard, garlic, and lemon zest until well combined. Roll into a 2" diameter log and freeze. When needed, cut into 1/4" slices.
Apple Basil Chutney
2 C apple cider vinegar
2 C sugar
1 1/2 lbs Granny Smith apples, cored, chopped into 1/2" dice
3 T lemon juice, fresh
1 1/2 t salt
2 T basil, fresh, julienne
Bring vinegar and sugar to a boil in a heavy saucepan, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat. Add apples, lemon juice and salt to vinegar mixture. Simmer for 45 minutes, stirring frequently, until apples are tender and mixture has reduced to a glaze-like consistency. Cover and chill to hold. Add basil just before serving and stir to blend.
1-26 oz Australian rack lamb
1/2 C olive oil
4 rosemary sprigs
1 t garlic, chopped
Cut lamb into double chops, 4 oz each
Combine remaining ingredients to form a marinade for the chops; marinate for a couple of minutes.
Grill lamb chops until they almost reach desired temperature, approximately 12 minutes.
Remove from grill and top with bleu cheese mixture, place under broiler and broil until cheese mixture is melted and browned.
Top with Apple Basil Chutney and serve.