Stuffed Lamb Chops
|Lamb chops||6 (2 Inches Thick, Double)|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cooking apples||2 , cored and chopped|
|Onion||1 Small, chopped|
|Celery stalks||1 , finely diced|
|Cooked rice||1 Cup (16 tbs), well drained|
|Crushed pineapple||1⁄2 Cup (8 tbs), well drained|
|Seedless raisins||1⁄4 Cup (4 tbs)|
|Curry powder||1 Teaspoon|
|Onion salt||1⁄2 Teaspoon|
Cut a pocket in meaty side of chops.
Combine and mix flour, salt and pepper.
Coat chops with flour mixture.
Combine and mix apples, onion and celery; combine with all remaining ingredients.
Fill pockets in chops with stuffing.
Wrap each chop in a double thickness of heavy duty aluminum foil; seal edges securely.
Wrap any extra stuffing in foil package and seal securely.
Arrange on cooking grill.
Cover kettle and cook about 20 minutes; turn and cook 25 to 30 minutes longer or until lamb is tender and fully cooked