Saucy Pilaf-stuffed Lamb Chops

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1/2 cup water
• 1/2 cup uncooked instant rice
• 1/4 cup shredded carrot
• 1/4 cup shredded zucchini
• 1/4 teaspoon onion salt
• 1/4 teaspoon pepper, divided
• 2 bone-in lamb loin chops (1 1/2 inches thick)
• 1/8 teaspoon salt
• 1 tablespoon butter
• 3/4 cup beef broth
• 1 tablespoon cornstarch
• 3 tablespoons cold water
• 1/4 teaspoon browning sauce (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a saucepan, bring 1/2 cup water to a boil.
• 3 add rice.
• 4 remove from heat; cover and let stand for 5 minutes.
• 5 fluff rice with a fork.
• 6 stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
• 7 cut a pocket in each lamb chop; sprinkle with salt and remaining pepper.
• 8 in a skillet, brown chops in butter; cool for 5 minutes.
• 9 stuff each chop with 1/2 pilaf mixture.
• 10 place in an ungreased 11-in x 7-in x 2-in baking dish.
• 11 pour the beef broth over the chops.
• 12 cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
• 13 remove chops and keep warm.
• 14 pour cooking juices into a saucepan.
• 15 combine corn starch and cold water until smooth; stir into juices.
• 16 bring to a boil; cook and stir until thickened.
• 17 stir in browning sauce, if desired.
• 18 serve over lamb chops.