Roquefort-stuffed Lamb Chops

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 lamb chops or 4 boneless lamb chops (1-inch-thick)
• 3 tablespoons butter
• 1 1/2 cups small cubed french bread
• 1 cup chopped mushroom
• 2 tablespoons minced onions
• 1/2 teaspoon dried rosemary, finely crumbled
• 2 ounces crumbled roquefort cheese or 2 ounces blue cheese

Recipe

• 1 preheat oven to 350°f cut each lamb chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
• 2 melt 1 tablespoon butter in heavy medium skillet over medium heat.
• 3 add bread and sauté until golden, about 10 minutes.
• 4 transfer to medium bowl.
• 5 melt 1 tablespoon butter in same skillet.
• 6 add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes.
• 7 add to bread.
• 8 refrigerate until mixture is completely cool, about 15 minutes.
• 9 mix roquefort into bread mixture; season with salt and pepper.
• 10 insert stuffing into pockets in lamb, dividing equally.
• 11 skewer pockets closed with toothpicks if necessary.
• 12 sprinkle lamb with salt and pepper.
• 13 melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat.
• 14 add lamb to skillet; sauté until brown, about 2 minutes per side.
• 15 place skillet in oven.
• 16 bake lamb until cooked through, about 25 minutes.