4 large loin lamb chops, trimmed
175 g (6 oz) butter
50 g (2 oz) button mushrooms, wiped and finely chopped
50 g (2 oz) ham, finely chopped
grated rind of 1 small lemon and 5 ml (1 tsp) juice
salt and freshly ground pepper
25 g (1 oz) fresh breadcrumbs
1 beaten egg
15 ml (1 tbsp) oil
30 ml (2 tbsp) finely chopped parsley
175 g (6 oz) butter
50 g (2 oz) button mushrooms, wiped and finely chopped
50 g (2 oz) ham, finely chopped
grated rind of 1 small lemon and 5 ml (1 tsp) juice
salt and freshly ground pepper
25 g (1 oz) fresh breadcrumbs
1 beaten egg
15 ml (1 tbsp) oil
30 ml (2 tbsp) finely chopped parsley
method
1. Using a sharp knife, slit the lean eye of the chop horizontally through the fat edge.
2. Melt 25 g (1 oz) butter in a frying pan and lightly fry the mushrooms until soft. Add the ham, lemon rind, seasoning and breadcrumbs and bind with a little beaten egg. Allow to cool then stuff the mixture into the incisions in the chops. Secure each chop with string.
3. Heat the oil and 25 g (1 oz) butter in a large frying pan and over a high heat, fry the chops well on both sides. Lower the heat and cook for 20 minutes.
4. Whisk the remaining butter until soft but not oily. Add salt and pepper to taste, then the lemon juice and parsley. Cover and chill.
5. Remove the string from the chops. Cut the chilled maitre d'hotel butter into 1 cm (1/2 inch) slices and put one on each of the chops.
2. Melt 25 g (1 oz) butter in a frying pan and lightly fry the mushrooms until soft. Add the ham, lemon rind, seasoning and breadcrumbs and bind with a little beaten egg. Allow to cool then stuff the mixture into the incisions in the chops. Secure each chop with string.
3. Heat the oil and 25 g (1 oz) butter in a large frying pan and over a high heat, fry the chops well on both sides. Lower the heat and cook for 20 minutes.
4. Whisk the remaining butter until soft but not oily. Add salt and pepper to taste, then the lemon juice and parsley. Cover and chill.
5. Remove the string from the chops. Cut the chilled maitre d'hotel butter into 1 cm (1/2 inch) slices and put one on each of the chops.
serving amount
serves 4
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