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Stuffed Lamb Rib Chops

Hanah's picture
This Stuffed Lamb Rib Chops Dijonnais has always been my personal favorite, ever since I first had it at my graduation farewell. Here's a rather simple recipe for Stuffed Lamb Rib Chops Dijonnais for you to try and do let me know how it turns out for you!
Ingredients
  Double rib lamb chops 6
  Canned sliced mushrooms 3 Ounce
  Salt 1⁄2 Teaspoon
  Dry sherry 3 Tablespoon
  Egg 1
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Using sharp knife, make slit from bone side between rib bones into center of meat on each chop.
Drain mushrooms, reserving 2 tablespoons liquid.
Mix together reserved mush- room liquid, 1/2 teaspoon salt, Sherry, egg, mushrooms and bread crumbs; stuff chops with mushroom mixture.
Sprinkle lamb with salt and pepper; broil 4 to 5 inches from source of heat 12 minutes on each side or until desired degree of "doneness." Note: If desired, have meat man french the chops; before serving place a frill on each chop.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Interest: 
Party
Servings: 
6

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