4 large loin lamb chops, trimmed
50 g (2 oz) button mushrooms, wiped and finely chopped
50 g (2 oz) butter
50 g (2 oz) ham, finely chopped
grated rind of 1 small lemon
salt and freshly ground pepper
25 g (1 oz) fresh breadcrumbs
beaten egg
15 ml (1 tbsp) oil
100 g (4 oz) maitre d'hotel butter
50 g (2 oz) button mushrooms, wiped and finely chopped
50 g (2 oz) butter
50 g (2 oz) ham, finely chopped
grated rind of 1 small lemon
salt and freshly ground pepper
25 g (1 oz) fresh breadcrumbs
beaten egg
15 ml (1 tbsp) oil
100 g (4 oz) maitre d'hotel butter
method
1. Using a sharp knife, slit the lean eye of the chop horizontally through the fat edge.
2. Lightly fry the mushrooms in 25 g (1 oz) butter 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 remaining butter in a large frying pan and over a high heat, fry well on both sides. Reduce heat and continue to cook for 20 minutes. Remove string before serving.
4. Cut the maitre d'hotel butter into pats and place several on each of the chops to serve.
2. Lightly fry the mushrooms in 25 g (1 oz) butter 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 remaining butter in a large frying pan and over a high heat, fry well on both sides. Reduce heat and continue to cook for 20 minutes. Remove string before serving.
4. Cut the maitre d'hotel butter into pats and place several on each of the chops to serve.
serving amount
serves 4
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