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93
Lamb
Herb Stuffed Lamb Chops
Yield: 6 lamb chops
6 (2-inch) lamb chops
1 stick soft, unsalted butter
3 cloves garlic, minced
1 tablespoon fresh parsley,
chopped
1 tablespoon fresh tarragon,
chopped
1 large shallot, chopped
¼ teaspoon ground black pepper
1 teaspoon salt
Directions:
1. Mix garlic, herbs, shallots, salt
and pepper with butter.
2. Place butter mixture inside
lamb pockets.
3. Secure with toothpicks.
4. Place lamb chops on 3-inch rack.
5. Cook at 350°F for 8-10 minutes
per side for medium-rare
doneness.
Tip: You can use 1½ teaspoons dry
tarragon instead of fresh.
Tip: Have your butcher cut a 2-inch
pocket into side of lamb. You
can also cut pocket yourself.
Lay meat down and cut a
¾-inch pocket through the side.
Lamb Chops with
Feta & Tomatoes
Serves: 4
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 (1-inch) lamb chops
4 ounces feta cheese, crumbled
¼ cup chopped ripe tomatoes
4-6 kalamata olives, pitted
1 tablespoon parsley, chopped
Salt & pepper to taste
Directions:
1. In shallow dish, mix olive oil,
garlic and lemon juice.
2. Add lamb chops, turning to coat
all sides.
3. Place in refrigerator for 15
minutes.
4. In small bowl, mix feta, tomatoes,
olives and parsley; set aside.
5. Place lamb chops directly on
3-inch rack and sprinkle with salt
and pepper.
6. Cook at 350°F for 8-10 minutes,
flipping halfway through cooking
process.
7. When chops are done, spoon
feta mixture in equal portions
onto each chop.
8. Cook at 350°F for 1-3 minutes, or
until cheese melts.
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