Stuffed Orange Glaze Lamb Chops

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/3 cup onion, finely chopped
• 1/2 cup celery, chopped
• 1 1/2 cups soft bread cubes
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon orange rind, finely grated
• 1/4 teaspoon seasoning salt (to taste)
• 2 tablespoons orange juice
• 8 boneless lamb chops, about 1/2 thick
• 1/4 teaspoon seasoning salt (to taste)
• water
• 1/2 cup orange juice
• 3 tablespoons light brown sugar
• 3 tablespoons orange marmalade
• 2 tablespoons cider vinegar or 2 tablespoons vinegar

Recipe

• 1 preheat oven to 375 degrees fahrenheit.
• 2 stuffing:.
• 3 in hot butter in skillet, cook onions and celery until tender, about 5 minutes.
• 4 add bread cubes and brown slightly.
• 5 remove from heat.
• 6 add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
• 7 rinse chops with cold water and pat dry with paper towels.
• 8 place some stuffing between two boneless chops and then tie them together with kitchen string.
• 9 repeat until all chops are stuffed and tied (four bundles).
• 10 sprinkle chops with seasoned salt on both sides.
• 11 place chops on a rack in a roasting pan.
• 12 pour water to 1/2-inch depth in roasting pan (water should not touch rack).
• 13 cover roasting pan tightly with foil paper.
• 14 bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
• 15 meanwhile, make glaze:.
• 16 combine all glaze ingredients in a small saucepan, mixing well.
• 17 bring to a boil, stirring constantly.
• 18 reduce heat to simmer.
• 19 simmer gently, uncovered, for a few minutes, stirring frequently.
• 20 remove foil from chops and pour off water.
• 21 brush chops on both sides with some of the glaze.
• 22 bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.