Stuffed Rib Lamb Chops Recipe
Ingredients
| 6 double rib lamb chops, about 2 in. thick | ||
| 1/2 cup fine dry bread crumbs | ||
| Basil | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Few grains pepper | ||
| Butter/Margarine | 3 Tablespoon, melted | |
| 1/4 cup finely chopped fresh mushrooms, browned in a small amount of butter or margarine | ||
Directions
Using a sharp knife, make a slit between rib bones into center of meat on each lamb chop; form a pocket.
Set aside while preparing the stuffing.
Mix the bread crumbs, basil, salt, and pepper; blend in the melted butter.
Toss with the mushrooms.
Stuff each chop with some of the bread crumb mixture; fasten securely with skewers if necessary.
Broil with top of chops about 5 inches from source of heat about 15 minutes on first side.
Sprinkle with salt and pepper, turn, and broil second side.
Season.
Set aside while preparing the stuffing.
Mix the bread crumbs, basil, salt, and pepper; blend in the melted butter.
Toss with the mushrooms.
Stuff each chop with some of the bread crumb mixture; fasten securely with skewers if necessary.
Broil with top of chops about 5 inches from source of heat about 15 minutes on first side.
Sprinkle with salt and pepper, turn, and broil second side.
Season.
Chef
