Stuffed Lamb Chops
Variations: Omit parsley, add tarragon or rosemary.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
chops |
*
|
| 4 | tablespoons |
butter
|
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb
chops |
*
|
| 6E+1 | ml |
butter
|
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
Directions
Make a pocket in the thickest part of the chop.
Cream remaining ingredients, add salt and pepper to taste.
Insert mixture in pocket; secure chops with tooth picks.
Broil 8 minutes for rare, 14 minutes for medium rare, 18 minutes for medium.
