Stuffed Lamb Chops

Name: Stuffed Lamb Chops
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 large eggs, lightly beaten; 2 tablespoons milk; Dash paprika; 6 lamb loin chops (1-1/2 inches thick and 5 ounces each); Mint jelly, optional

12 ingredients

4 steps

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 large 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.