Stuffed Lamb Chops In Mushroom Cream Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 3/4 lb center-cut lamb chops, 1 inch thick (2 each)
• salt & freshly ground black pepper
• 2 ounces mozzarella cheese, shredded
• fresh basil leaf
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon onion, minced
• 4 ounces mushrooms, quartered lengthwise
• 1/4 cup dry wine
• 1/4 cup chicken broth
• 1/2 cup heavy cream

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cut a pocket in each lamb chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
• 3 lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
• 4 secure pocket with wooden toothpicks, then pound edge to close edge.
• 5 heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
• 6 remove chops to a baking dish.
• 7 reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
• 8 stir in wine, broth and cream; cook 1 minute.
• 9 pour mushroom cream sauce over chops and place in oven for 30 minutes.