Pine Nut Stuffed Lamb Chops
|Lamb rib/Loin chops||8 , cut 1 inch thick|
|Lemon juice||3 Tablespoon|
|Oregano leaves||1⁄4 Teaspoon|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Grated lemon peel||1 Teaspoon|
|Finely minced green onions||3 Tablespoon (Including Tops)|
|Finely minced parsley||3 Tablespoon|
With a sharp knife, cut a horizontal pocket in each lamb chop, starting at fat edge and cutting to bone.
Set chops aside.
Melt butter in a small frying pan.
Transfer 1 tablespoon of the melted butter to a small bowl and stir in lemon juice, oregano, salt, and pepper; set aside.
Add pine nuts and garlic to remaining melted butter in pan.
Cook over medium heat, stirring frequently, until nuts are golden brown.
Remove from heat; stir in lemon peel, onions, and parsley.
Stuff 1/8 of the pine nut mixture into pocket of each chop.
Lightly brush both sides of chops with some of the lemon juice mixture.
Place chops on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once, until chops are well browned on outside but still pink in center; cut to test (8 to 10 minutes).