Stuffed Lamb Chops - All Saints Episcopal Church - Longmeadow

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 double thick lamb chops, bone in sliced with pocket (can be boneless)
• 7 slices bread (cubed or broken)
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 2 tablespoons butter
• 1 tablespoon water (optional if to dry)
• 1 teaspoon parsley (dried)
• 1 teaspoon salt
• 1/4 teaspoon sage (dried)
• 1/4 teaspoon pepper
• 1/4 cup water (or chicken, vegetable broth)

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 wash and dry chops. if pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
• 3 salt and pepper inside and out of chops. set aside.
• 4 cook onion and celery in butter about 5 minutes. if dry add 1 tablespoon of water.
• 5 add parsley, sage, salt, and pepper.
• 6 add parsley mixture to bread and mix thoroughly, adding water as necessary.
• 7 stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
• 8 stand on bone end and bake for 1 hour or until well done.
• 9 note: depending on the size of your chops, sometimes i baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.