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20 December 2012,22:47 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Using a sharp, pointed knife, make a horizontal cut in each chop, working from the outside fat edge to the bone, to form a pocket.
  • To make the stuffing, melt 15 g of the butter in a trying pan, add the chicken livers and mushrooms and fry tor 4- 5 minutes, until soft but not brown. Season to taste.
  • Leave the stuffing to cool slightly, then spoon into the cavity in the chops and secure the open edges with wooden cocktail sticks.
  • Dip the chops in the beaten egg, then in the breadcrumbs to coat thoroughly.
  • Put the chops in a roasting tin. Melt the remaining butter and pour over the chops.
  • Bake at 200°C (400°F) mark 6 for 15 minutes, then turn and bake for a further 15 minutes, until golden brown.
  • Serve hot, garnished with parsley sprigs.


  • 4 thick lamb loin chops
  • 40 grams butter
  • 100 grams chicken livers, thawed if frozen and finely chopped
  • 100 grams mushrooms, finely chopped
  • Salt and pepper
  • 1 egg, beaten 
  • 50 grams fresh wholemeal breadcrumbs 
  • Fresh parsley sprigs, to garnish

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