Stuffed Lamb Chops Recipes

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

STUFFED LAMB CHOPS

Steps:

• In a large skillet, saute the mushrooms, celery and onion in butter until tender. Stir in 1/2 cup bread crumbs, parsley and 1/4 teaspoon salt; set aside., In a shallow bowl, combine the eggs and milk. In another shallow bowl, combine the remaining bread crumbs and salt; add paprika. , Cut a pocket in each chop by horizontally cutting almost to the bone; stuff with mushroom mixture. Dip chops in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., Place in an ungreased 9-in. square baking pan. Bake, uncovered, at 400° for 30 minutes. Turn chops over; bake 15 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

STUFFED CABBAGE AND SPICED LAMB CHOPS

Steps:

• Make the lamb spice mix: In a medium saute pan, toast cumin, mustard, coriander, and fenugreek over medium heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder along with peppercorns and pulse until roughly chopped; set aside.
• Make the stuffed cabbage: Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts of salted water to a boil. Add cabbage and cook until outer leaves are bright green and tender, 2 to 3 minutes. Lift cabbage from water and remove outer leaves. Return cabbage to boiling water and repeat brief cooking and removal of leaves until all leaves are cooked. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
• In a medium skillet, melt 4 tablespoons butter over medium heat. Add onion and cook until golden and tender, about 8 minutes. Add 1 tablespoon reserved spice mix and a pinch each of saffron and salt. Cook until fragrant, about 2 minutes. Transfer onion mixture to a large bowl and add cooked rice, currants, pine nuts, and parsley. Season filling with salt and mix until well combined.
• Add 1/4 cup filling to one cabbage leaf. Fold sides of cabbage over filling and tightly roll, starting with the stem end. Repeat with remaining leaves and filling.
• Line a 5-quart Dutch oven with reserved outer leaves. Place potatoes in bottom of pot and top with stuffed cabbage leaves, tucking tomatoes between them. Season with salt, pepper, and a pinch of saffron.
• In a medium saucepan, melt remaining 4 tablespoons butter over medium heat. Add tomato paste and cook, stirring, for 2 minutes. Add chicken stock along with sugar and remaining pinch of saffron. Season with salt.
• Pour tomato paste mixture over stuffed cabbage and bring to a boil. Reduce to a simmer, cover, and cook until cabbage is very tender, about 1 1/2 to 2 hours.
• Make the rack of lamb: Preheat oven to 375 degrees. Season lamb all over with salt and 4 tablespoons reserved spice mixture (1 tablespoon per side), rubbing to evenly coat meat.
• Heat oil in a large ovenproof skillet over medium and sear lamb, meat-side down, until golden and crisp, 3 to 5 minutes. Turn lamb and transfer skillet to oven. Roast lamb until a thermometer inserted in center reaches 130 degrees (medium-rare). Let rest 5 minutes before carving lamb into individual chops.
• To serve, place stuffed cabbage, along with potatoes and sauce, on a serving platter, and top with lamb. Garnish with mint.

STUFFED RACK OF LAMB

Steps:

• Clean some of the fat and silver skin from lamb. Season with sea salt and black pepper. (lamb should be at room temperature before roasting)
• Place lamb meat side down in hot saute pan and allow the meat to sear well, then turn it over and sear the other side. Set aside until ready to stuff
• Saute spinach until it starts to wilt, then add the tomato halves and continue to saute for a minute, then add the chopped scallions and garlic and saute for another minute.
• Remove the spinach mixture from the heat and allow to cool.
• After the spinach mixture has cooled down a bit, place the mixture in a strainer and squeeze out as much of the liquid as possible in the strainer.
• Place the spinach mixture into a mixing bowl and add the bread crumbs, cheese, and egg. Mix well and season with sea salt and black pepper to taste.
• Take half the mixture and place it in the little gully between the high part of the lamb rack and the bones. Mound the stuffing evenly distributing on the top of the rack of lamb.
• Repeat the process with the other rack, then season them both with a teaspoon of Montreal brand beef seasoning (or just cracked black pepper and sea salt) then sprinkle the meat with a little of the panko bread crumbs.
• Place the Rack of lamb in a 400 degree preheated oven for about 20 minutes. Temp the lamb using a thermometer until it reads 125 degrees ( the internal temperature will rise 5-10 degrees more after removing from the oven) Allow lamb to rest 10 minutes before cutting.

DANISH BLUE LAMB CHOPS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub both sides of each lamb chop with the garlic clove and season with black pepper.
• Mash blue cheese and cream together in a bowl, forming a paste.
• Cook lamb chops under the broiler until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Spread the cheese paste evenly atop one side of each chop.
• Bake under the broiler until the cheese is browned and bubbling, 1 to 2 minutes more.

LAMB CHOPS STUFFED WITH FENNEL, LEMON & ARTICHOKE

Steps:

• Pre-heat oven to 350ºF degrees.
• Sprinkle salt and pepper on both sides of lamb chops and set aside.
• Heat olive oil in a large oven safe skillet, add garlic, fennel, and artichoke hearts. Saute until softened and lightly caramelized, about 3 minutes.
• Add chili flakes, lemon juice and lemon zest. When lemon juice disappears, remove pan from heat, put mixture into a small bowl to cool slightly. Save skillet for cooking the chops.
• Cut a deep slit into the side of each chop to form a pocket. Put ¼ of the cooled fennel mixture into each chop, pressing in firmly.
• Heat the skillet over medium high heat and place chops into hot skillet. After one-minute turn chops and cook one additional minute.
• Place skillet with chops into pre-heated oven and cook for 10 minutes. After 10 minutes turn chops over. Cook 5-10 more minutes or until an internal temperature of 145ºF degrees is reached.
• Serve with roasted or mashed potatoes, rice, pasta, polenta or quinoa. Add vegetables or a salad to complete the meal.