Stuffed Lamb Chops Recipe
Ingredients
| 6 double lamb chops, 2-inches thick | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 cooking apples, cored and chopped | ||
| Onion | 1 Small, chopped | |
| 1 stalk celery, finely diced | ||
| Cooked rice | 1 Cup (16 tbs), drained | |
| Crushed pineapple | 1/2 Cup (16 tbs), drained | |
| Seedless raisins | 1/4 Cup (16 tbs) | |
| Curry powder | 1 Teaspoon | |
| 1/2 teaspoon onion salt | ||
| Sugar | 1/2 Teaspoon | |
Directions
Cut a pocket in meaty side of chops.
Combine and mix flour, salt and pepper.
Coat chops with flour mixture.
Combine and mix apples, onion and celery; combine with all remaining ingredients.
Mix well.
Fill pockets in chops with stuffing.
Wrap each chop in a double thickness of heavy duty aluminum foil; seal edges securely.
Wrap any extra stuffing in foil package and seal securely.
Arrange on cooking grill.
Cover kettle and cook about 20 minutes; turn and cook 25 to 30 minutes longer or until lamb is tender and fully cooked
Combine and mix flour, salt and pepper.
Coat chops with flour mixture.
Combine and mix apples, onion and celery; combine with all remaining ingredients.
Mix well.
Fill pockets in chops with stuffing.
Wrap each chop in a double thickness of heavy duty aluminum foil; seal edges securely.
Wrap any extra stuffing in foil package and seal securely.
Arrange on cooking grill.
Cover kettle and cook about 20 minutes; turn and cook 25 to 30 minutes longer or until lamb is tender and fully cooked
Chef
