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Home Light Slow Cook Slow Cooker Stew With Broth

Tuscan Lamb Chops Stuffed with Rosemary and Pine Nuts Recipe

Ingredients

How to make it

  • Rinse lamb chops and pat dry. Bring to room temperature. Preheat oven to 375 degrees. Make a deep slit in the deepest part of the chops.
  • Make stuffing by combining bread crumbs, rosemary, pine nuts (sprinkled lightly with Kosher salt), crushed garlic hot sauce, sugar or Splenda and 2 T. Marsala. Moisten to a paste with olive oil. Add additional Marsala and hot sauce as needed. Stuff lamb chops.
  • Put 1 T. olive oil and 1 T. Marsala in the bottom of an ovenproof pan and coat bottom. Place chops carefully in pan, stuffing side up. Sprinkle chops very lightly with salt and sugar and with garlic powder and black pepper. Bake for 15-20 minutes to desired doneness.

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The Cook

merlin San Francisco, CA

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