Stuffed Lamb Rib Chops Recipe
This Stuffed Lamb Rib Chops Dijonnais has always been my personal favorite, ever since I first had it at my graduation farewell. Here's a rather simple recipe for Stuffed Lamb Rib Chops Dijonnais for you to try and do let me know how it turns out for you!
Ingredients
| 6 double rib lamb chops | ||
| Mushrooms | 1 Can (10oz), sliced | |
| Salt | 1/2 Teaspoon | |
| Dry sherry | 3 Tablespoon | |
| Egg | 1 , beaten | |
| 1/2 cup fine dry bread crumbs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Using sharp knife, make slit from bone side between rib bones into center of meat on each chop.
Drain mushrooms, reserving 2 tablespoons liquid.
Mix together reserved mush- room liquid, 1/2 teaspoon salt, Sherry, egg, mushrooms and bread crumbs; stuff chops with mushroom mixture.
Sprinkle lamb with salt and pepper; broil 4 to 5 inches from source of heat 12 minutes on each side or until desired degree of "doneness." Note: If desired, have meat man french the chops; before serving place a frill on each chop.
Drain mushrooms, reserving 2 tablespoons liquid.
Mix together reserved mush- room liquid, 1/2 teaspoon salt, Sherry, egg, mushrooms and bread crumbs; stuff chops with mushroom mixture.
Sprinkle lamb with salt and pepper; broil 4 to 5 inches from source of heat 12 minutes on each side or until desired degree of "doneness." Note: If desired, have meat man french the chops; before serving place a frill on each chop.
Chef
