Stuffed Lamb Chops
|Lamb loin chops||4|
|White bread slices||2 , crust removed|
|Onion||1⁄2 Small, chopped|
|Lemon rind||1 Teaspoon, grated|
|Egg||1 , beaten|
|Ground black pepper||To Taste|
Slit the chops horizontally through to the bone, to form a pocket.
Place the bread with the remaining ingredients in the bowl and, using the double-bladed chopping knife, blend until a fairly moist stuffing is formed.
Divide into four and fill the cavity in each of the chops.
Wrap each one in foil.
Cook in a moderately hot oven (I90C, 375 F, gas 5) for 20-25 minutes.
Unwrap and garnish.