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Pine Nut Stuffed Lamb Chops Recipe
|Lamb rib/Loin chops||8 , cut 1 inch thick|
|Lemon juice||3 Tablespoon|
|Oregano leaves||1⁄4 Teaspoon|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Grated lemon peel||1 Teaspoon|
|Finely minced green onions||3 Tablespoon (Including Tops)|
|Finely minced parsley||3 Tablespoon|
Serving size: Complete recipe
Calories 6292 Calories from Fat 3485
% Daily Value*
Total Fat 391 g601.5%
Saturated Fat 133.5 g667.6%
Trans Fat 0 g
Cholesterol 2177.7 mg
Sodium 2481.7 mg103.4%
Total Carbohydrates 21 g7.2%
Dietary Fiber 6 g24.1%
Sugars 5.3 g
Protein 640 g1280.1%
Vitamin A 100.8% Vitamin C 162.8%
Calcium 13.2% Iron 40.8%
*Based on a 2000 Calorie diet
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).