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
1 can (3ounces) sliced mushrooms
1/2 teaspoon salt
3 tablespoons dry Sherry
1 egg, beaten
1/2 cup fine dry bread crumbs
Salt and pepper
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.
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