TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup finely chopped celery
  • 1 tablespoon finely chopped onion
  • 2 tablespoons butter
  • 1-1/4 cups dry bread crumbs, divided
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt, divided
  • 2 eggs, lightly beaten
  • 2 tablespoons milk
  • Dash paprika
  • 6 lamb loin chops (1-1/2 inches thick and 5 ounces each)
  • Mint jelly, optional

Nutritional Facts

1 each: 331 calories, 14g fat (6g saturated fat), 161mg cholesterol, 583mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 32g protein.


  1. In a large skillet, saute the mushrooms, celery and onion in butter until tender. Stir in 1/2 cup bread crumbs, parsley and 1/4 teaspoon salt; set aside.
  2. In a shallow bowl, combine the eggs and milk. In another shallow bowl, combine the remaining bread crumbs and salt; add paprika.
  3. Cut a pocket in each chop by horizontally cutting almost to the bone; stuff with mushroom mixture. Dip chops in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
  4. Place in an ungreased 9-in. square baking pan. Bake, uncovered, at 400° for 30 minutes. Turn chops over; bake 15 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with mint jelly if desired. Yield: 6 servings.
Originally published as Stuffed Lamb Chops in Test Kitchen Favorites 2004 2005, p120

Medium-Bodied Red Wine

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

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