Lamb Chops With Pan Fried Stuffing

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup water
• 1 cup low sodium chicken broth
• 1 cup real maple syrup
• 1/8 cup kosher salt
• 1 tablespoon cracked peppercorn
• 1 tablespoon cider vinegar
• 1 pinch clove
• 1 pinch ginger
• 1 bay leaf
• 4 lamb chops, 3/4 to 1 inch thick
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup butter
• 1 red onion, chopped
• 1 cup golden raisin
• 1/3 cup chopped fresh cilantro or 1/3 cup parsley
• 3 slices whole grain bread, ends preferred
• 1 egg
• 2 tablespoons heavy whipping cream
• 1/4 cup low sodium chicken broth

Recipe

• 1 bring brine ingredients to a boil in a small saucepan. turn off heat and cool. add up to 10 ice cubes if you are in a hurry.
• 2 place lamb chops in cooled brine to marinate from eight hours to overnight in the fridge.
• 3 remove lamb chops from brine and discard brining liquid. pat lamb chops dry.
• 4 cut the bread into 1/2-inch cubes. in a cup, mix egg, cream and final chicken broth together.
• 5 gather remaining ingredients as the dish goes together quickly once started. you will need two good-sized frying pans, one for the lamb chops and one for the dressing.
• 6 preheat pan on med-hi heat, add olive oil and butter and fry lamb chops 3-4 minutes per side. remove from heat and place a tightly-fitted lid on lamb chops. don't worry, they aren't supposed to be done yet.
• 7 now, in the second pan, sauté the onion and raisins in butter over medium-hi heat for a few minutes. add cilantro and cubed bread and sauté for a couple more minutes.
• 8 remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. when soaked in, return to heat and cook for a few more minutes.
• 9 at this point, the lamb chops will have finished cooking. serve the lamb chops with the stuffing on the side.
• 10 note: please use the second pan so that the dressing will compliment the lamb chops rather than tasting just like them. it's worth washing the second pan!