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Stuffed Lamb Chops

 Stuffed Lamb Chops
The mushroom stuffing nicely complements the flavor of the lamb chops in this recipe. I like to serve mint jelly on the side. —Sarah Thompson
6 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.
  • In a shallow bowl, combine the eggs and milk. In another shallow
  • bowl, combine the remaining bread crumbs and salt; add paprika.
  • 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.
  • Place in an ungreased 9-in. square baking pan. Bake, uncovered, at
  • 400° for 30 minutes. Turn chops over; bake 15 minutes longer or

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Stuffed Lamb Chops (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 stuffed lamb chop (calculated without mint jelly) equals 331 calories, 14 g fat (6 g saturated fat), 161 mg cholesterol, 583 mg sodium, 17 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.