Portmanteau Lamb Chops

Portmanteau Lamb Chops

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Servings: 4
Calories: 525


  • 4 thick lamb loin chops
  • 1 1/2 oz butter
  • 4 oz chicken livers thawed if frozen and finely chopped
  • 4 oz mushrooms finely chopped
  • salt and pepper
  • 1 egg beaten
  • 2 oz fresh wholemeal breadcrumbs
  • fresh parsley sprigs to garnish


  • Using a sharp, pointed knife, make a horizontal cut in each chop, working from the outside fat edge to the bone, to form a pocket.
  • To make the stuffing, melt 15 g (1/2 oz) of the butter in a frying pan, add the chicken livers and mushrooms and fry for 4 - 5 minutes, until soft but not brown. Season to taste.
  • Leave the stuffing to cool slightly, then spoon into the cavity in the chops and secure the open edges with wooden cocktail sticks.
  • Dip the chops in the beaten egg, then in the breadcrumbs to coat thoroughly.
  • Put the chops in a roasting tin. Melt the remaining butter and pour over the chops. Bake at 200°C (400°F) mark 6 for 15 minutes, then turn and bake for a further 15 minutes, until golden brown. Serve hot, garnished with parsley sprigs.
Calories: 525 kcal
Carbohydrates: 13 g
Protein: 27 g
Fat: 42g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 245 mg
Sodium: 252 mg
Potassium: 415 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 3466 IU
Vitamin C: 9 mg
Calcium: 29 mg
Iron: 6 mg
Cuisine British
Ingredients Lamb
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