Stuffed Lamb Chops With Mushroom Pan Gravy

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 lamb chops, center cut, 1 1/2-inches thick
• 3/4 cup flour
• 4 tablespoons oil
• 3 cups chicken broth
• 1 cup onion, julienned
• 1 cup mushroom, sliced
• 4 tablespoons cornstarch
• 3 tablespoons water
• salt and pepper, to taste
• 1/2 cup butter
• 1 medium onion, minced
• 6 slices bacon, chopped
• 1 stalk celery, minced
• 1/2 cup fresh spinach, chopped
• 1 medium apple, diced
• 2 1/2 cups chicken broth
• 1/2 tablespoon poultry seasoning
• 1/2 cup raisins (optional)
• 3 cups stuffing cubes
• salt and pepper, to taste

Recipe

• 1 to prepare lamb chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. set aside.
• 2 to make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. add chicken broth and poultry seasoning and bring to a boil. add raisins and cook 3 minutes, or until soft. remove from heat. add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
• 3 divide stuffing into four equal portions and stuff lamb chops. season stuffed chops with salt and pepper and dust with flour.
• 4 in a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. add chicken broth, julienned onions, and mushrooms. bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºf oven for 35 to 40 minutes. remove lamb chops when done and keep warm while making pan gravy.
• 5 place pan with drippings on medium heat and skim off fat. bring to a boil, then reduce to simmer. thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.