Stuffed Lamb Chops

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 tablespoon olive oil
• 1 large onion, chopped, about 1 cup
• 2 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup dark raisin
• 1/4 cup golden raisin
• 3 tablespoons italian style breadcrumbs
• 3 tablespoons chicken broth
• 1 cup chicken broth
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 4 lamb loin chops, about 1-inch thick, about 2-1/4 to 2-1/2 lbs
• 2 teaspoons cornstarch
• 1 cup red wine

Recipe

• 1 preheat oven to 400 degrees.
• 2 in large nonstick skillet heat 2 t. oil over medium-high heat. add onion and garlic; cook, 6-7 minutes.
• 3 meanwhile, combine parsley, raisins, bread crumbs, 3 t. broth, 1/4 t. salt, and 1/4 t. pepper. stir in onion mixture; set aside.
• 4 with sharp knife cut horizontal pocket 2-1/2 inches wide in each chop through to bone. sprinkle chops with 1/2 t. salt and 1/4 t. pepper.
• 5 divide stuffing mixture among pockets.
• 6 in skillet heat remaining oil over high heat. add chops; cook until browned. transfer to baking pan.
• 7 bake until lamb is no longer pink near bone, about 10 minutes.
• 8 combine cornstarch with 1 t. broth; set aside.
• 9 in same skillet over medium-high heat bring wine and remaining broth to a boil, scraping up any browned bits. reduce heat to low; simmer until mixture beings to thicken. add cornstarch mixture and remaining salt and pepper; cook until thickened, about 1 minute. remove from heat; serve over chops.