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!

Summary

Difficulty LevelVery EasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Double rib lamb chops6
 Canned sliced mushrooms3 Ounce
 Salt1⁄2 Teaspoon
 Dry sherry3 Tablespoon
 Egg1
 Dry bread crumbs1⁄2 Cup (8 tbs)
 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.
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