Mushroom Stuffed Lamb Chops
|Mushrooms||1⁄2 Pound, diced|
|Minced green onions||2 Tablespoon|
|White bread cube||1 1⁄2 Cup (24 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lamb loin chops||4 (Each 1 Inch Thick)|
1. In 10-inch skillet over medium heat, melt butter or margarine; add mushrooms, green onions, savory, salt and cook until vegetables are tender. Remove from heat. Add bread cubes and water; mix well.
2. Preheat broiler if manufacturer directs. Cut each chop, from fat side, almost to bone to form pocket. Spoon some mixture into each pocket; close pocket with toothpicks. Place chops on rack in broiling pan. Broil 10 to 15 minutes for medium-rare or until of desired doneness, turning once. Discard toothpicks.