 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
The mushroom stuffing nicely complements the flavor of the lamb chops in this recipe. I like to serve mint jelly on the side. Sarah Thompson Ingredients:
1/2 cup chopped fresh mushrooms |
1/2 cup finely chopped celery |
1 tablespoon finely chopped onion |
2 tablespoons butter |
1-1/4 cups dry bread crumbs, divided |
1 tablespoon minced fresh parsley |
3/4 teaspoon salt, divided |
2 eggs, lightly beaten |
2 tablespoons milk |
dash paprika |
6 lamb loin chops (1-1/2 inches thick and 5 ounces each) |
mint jelly, optional |
Directions:
1. In a large skillet, saute the mushrooms, celery and onion in butter until tender. Stir in 1/2 cup bread crumbs, parsley and 1/4 teaspoon salt; set aside.
2. In a shallow bowl, combine the eggs and milk. In another shallow bowl, combine the remaining bread crumbs and salt; add paprika.
3. Cut a pocket in each chop by horizontally cutting almost to the bone; stuff with mushroom mixture. Dip chops in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
4. Place in an ungreased 9-in. square baking pan. Bake, uncovered, at 400° for 30 minutes. Turn chops over; bake 15 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with mint jelly if desired. Yield: 6 servings.
|
|