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Lamb Chops with Mint Stuffing Recipe

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This recipe really represents my area of the country-Jefferson is the "Mint Capital of the World", and a lot of lambs are raised in our valley.

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Lamb Chops with Mint Stuffing Recipe

Prep: 20 min. Bake: 1 hour

Yield: 8 Servings

20 60 80

Ingredients

1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup butter, cubed
2/3 cup fresh mint leaves, chopped and packed
4 cups white or brown bread, torn in 3/4-in. pieces
Salt to taste
Black pepper to taste
1 egg, beaten
8 shoulder lamb chops
4 teaspoons creme de menthe, optional

Directions

Saute onion and celery in butter. Stir together with mint and bread. Season with salt and pepper. Add egg; mix lightly.
Place lamb in a shallow baking dish; brush with creme de menthe if desired. Pile stuffing on top of chops. Bake at 350° for 1 hour. Yield: 8 servings.

Originally published as Lamb Chops with Mint Stuffing in Country April/May 1990, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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