Portmanteau'D Lamb Chops

1. 1

   Preparation Time: ~40min | Cooking Time: ~15min | Pre-Heat Oven: 400

2. 2

   Remove the skin and trim some of the fat from each chop. Using a very sharp knife, slit the lean eye of the chop, cutting in-wards toward the bone. Set aside.

3. 3

   Finely chop the livers and mushrooms. Season to taste with salt and pepper. Melt half of the butter in a small frying pan. Add the mushroom and liver mixture, and cook gently for about 5 minutes without browning.

4. 4

   Allow the liver and mushroom mixture to cool. Once cooled, stuff the mixture in the incisions made in the chops.

5. 5

   Optional: Sew the chop shut to keep the stuffing in during cooking. However, if you are careful, you can avoid the stuffing spilling out without sewing shut.

6. 6

   Dip the stuffed chops in the beaten eggs and coat generously with breadcrumbs. Place the chops in a roasting tray

7. 7

   Melt the remaining butter over low heat and pour a little over each of the chops.

8. 8

   Bake in the pre-heated oven for 7 minutes, then flip and bake for another 7 minutes. This will result in a medium rare chop.

9. 9

   Allow the chops to rest for a few minutes before you cut into them.

10. 10

    If you sewed the chops shut, remember to remove the stitches before plating.

* Per serving · 4 servings · Values may vary.