2 slices Cheddar cheese, divided
1 ounce sour cream
4 cups lamb chop, divided
4 cloves garlic, minced
1 stalk celery, minced
1 tablespoon dried minced onion
1 tablespoon dried thyme and salt
2 tablespoons dried parsley
4 (6 inch) fillets beef
4 tablespoons ranch seasoning
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 1/2 tablespoons chili oil
ground black pepper to taste
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place carrot in a shallow dish and sprinkle with oil; pour 2 tablespoons of the carrot mixture into the bottom of an electric or gas grill.
Stir in onion and celery. Season with salt, parsley, thyme, garlic, celery, onion and celery and thyme; cook for 20 minutes on each side.
Lightly oil grill. Remove roast from grill and brush with oil. Grill 5 minutes on each side, or until internal temperature of the beef reaches 185 degrees F (80 degrees C).