Pine Nut Stuffed Lamb Chops Recipe
Pine Nut Stuffed Lamb Chops has a distinctive taste. The lamp chops and lemon juice gives the Pine Nut Stuffed Lamb Chops a luxurious taste. Pine Nut Stuffed Lamb Chops is inspired by restaurants internationally. Must catch it.
Ingredients
| 8 lamb rib or loin chops, cut 1 inch thick | ||
| Butter/Margarine | 2 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| 1/4 teaspoon each oregano leaves, salt, and pepper | ||
| Pine nuts | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), pressed | |
| Lemon peel | 1 Teaspoon, grated | |
| Finely minced parsley | 3 Tablespoon | |
Directions
With a sharp knife, cut a horizontal pocket in each lamb chop, starting at fat edge and cutting to bone.
Set chops aside.
Melt butter in a small frying pan.
Transfer 1 tablespoon of the melted butter to a small bowl and stir in lemon juice, oregano, salt, and pepper; set aside.
Add pine nuts and garlic to remaining melted butter in pan.
Cook over medium heat, stirring frequently, until nuts are golden brown.
Remove from heat; stir in lemon peel, onions, and parsley.
Stuff 1/8 of the pine nut mixture into pocket of each chop.
Lightly brush both sides of chops with some of the lemon juice mixture.
Place chops on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once, until chops are well browned on outside but still pink in center; cut to test (8 to 10 minutes).
Set chops aside.
Melt butter in a small frying pan.
Transfer 1 tablespoon of the melted butter to a small bowl and stir in lemon juice, oregano, salt, and pepper; set aside.
Add pine nuts and garlic to remaining melted butter in pan.
Cook over medium heat, stirring frequently, until nuts are golden brown.
Remove from heat; stir in lemon peel, onions, and parsley.
Stuff 1/8 of the pine nut mixture into pocket of each chop.
Lightly brush both sides of chops with some of the lemon juice mixture.
Place chops on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once, until chops are well browned on outside but still pink in center; cut to test (8 to 10 minutes).
Chef
