Lamb Chops with Blue Cheese Fondue

This is a signature dish that you can also enjoy at home during a barbeque or a nice warm summer night. It requires just a few tools and some patience. You'll need a rack of lamb, I recommend Australian lamb because you can find it at most supermarkets, but American lamb is also very good.

1 rack of lamb ( a rack feeds about 2 people, 3-4 chops each)
3 cups good blue cheese
1/2 cup whole milk
1 large sweet onion

Start up your barbeque and get the lamb seasoned and ready to cook. I use just salt, pepper, fresh thyme and drizzle on olive oil.
In a double boiler put the milk and get it warm. When the milk is hot to the fingers touch add your blue cheese and stir it every 2 minutes till the cheese is melted and the sauce is thick and creamy. Turn off the heat and let it sit the residual heat will keep it warm until you are ready to eat.
For the onions peel them and cut in half so the roots point to the sides. Season the cut surface and lightly oil it, place it face down on a piece of aluminum foil. Place the foil and onion on a hot part of the grill and let it cook till the onion is done about 20 minutes. The bottom of the onion should be dark but not burnt. It will have a roast onion flavor and be soft and sweet.
For the lamb you'll need to grill until it is medium rare and nice and caramelized on the outside. Place it on a cutting board and slice it straight down between the bones to get your chops.
The Fondue can go in the middle of the table and the plates have the lamb chops, the onion plus your favorite summer salad.