Lamb Chops Stuffed With Apples And Sage

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

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1/2 cup yellow onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup granny smith apple, finely chopped
• 1/2 cup mushroom, finely chopped
• 1 1/2 cups herb stuffing mix (pepperidge farm)
• 14 ounces chicken broth
• 5 fresh sage leaves, finely chopped (or 1/2 tsp rubbed sage)
• 6 tablespoons fresh parsley, finely chopped, divided
• 1 teaspoon salt, divided
• 1 teaspoon ground black pepper, divided
• 1/4 teaspoon ground red pepper
• 6 lamb chops, 2-inch thick bone-in center-cut
• 1/4 cup olive oil, divided

Recipe

• 1 melt butter in a large skillet over medium-high heat. add onion and next 3 ingredients, sauté 10 minutes or until vegetables are tender and liquid evaporates.
• 2 remove from heat. add stuffing mix and broth; stir until liquid is absorbed. stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. let stand 20 minutes.
• 3 preheat oven to 375°f trim excess fat from each lamb chop, and cut a slit in 1 side of each chop to form a pocket. spoon stuffing mixture evenly into each pocket.
• 4 combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. rub both sides of stuffed lamb chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
• 5 cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
• 6 place on a lightly greased rack in a broiler pan. add 1 cup water to bottom of broiler pan. bake for 30 to 40 minutes. let stand 5 minutes before serving.