Recipe

Tuscan Lamb Chops Stuffed With Rosemary And Pine Nuts Recipe

	Merlin / All my dishes 1 year, 10 months ago This easy dish is sophisticated and oh so sexy. Enjoy it with someone you love, or want to. Prep:10m Cook:20m Servings:4	Merlin
	italian lamb

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Ingredients

8 thick loin lamb chops

6 oz Italian seasoned bread crumbs

2T + 1 T. sweet Marsala wine, or more to taste

1 t. crushed garlic

1+ t. sugar or Splenda

3 T. fresh rosemary leaves

1/3 c. pine nuts sprinkled

1 t. red hot sauce, or more to taste

1 t. garlic powder

1/2 t. black pepper

extra virgin olive oil as needed.

Directions

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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