Baked Stuffed Lamb Chops And Pan Gravy

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 slices day old bread, trimmed of some crust, cut in 1/4-inch cubes
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 2 tablespoons parsley, chopped
• 1/2 cup dark raisin
• 1 1/2 teaspoons salt
• 1 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 6 lamb chops, 1 1/2-inch thick (each about 3/4 pound)
• 1/4 cup flour
• 1 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup apple juice or 1 cup wine or 1 cup apple cider

Recipe

• 1 melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. remove skillet from heat. gently stir in bread cubes. add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. set aside.
• 2 preheat oven to 350°f trim excess fat from chops, reserving the fat. using a sharp paring knife, cut a pocket in each chop, all the way to the rib. fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
• 3 mix together the 1/4 cup flour and 1 teaspoon salt. lightly coat the lamb chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
• 4 heat 2 tablespoons butter and reserved lamb fat in a large skillet. over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. remove each batch of browned chops to paper towels.
• 5 pour off fat from skillet, and add apple juice, wine, cider or a combo of liquids to skillet. stir over medium heat to dissolve browned bits. pour into the bottom of roasting pan. stand chops bone-side down in bottom of pan. cover with foil and bake in preheated oven 1 hour.
• 6 uncover and bake 30 to 40 minutes, or until tender. remove chops to platter and tent with foil to keep warm.
• 7 optional gravy: over medium heat boil drippings, uncovered, until reduced to 1 cup. dissolve reserved flour mixture in 1/2 cup of water. add to drippings and bring to a boil, stirring; simmer 3 minutes. taste and adjust seasonings. strain if necessary. serve with chops.