Ingredients:
6 rib lamb chops, 2-inches think (double chops)
1 white onion, chopped
2 cloves garlic, minced
1 cup Italian seasoned bread crumbs
1/2 cup celery, finely chopped
pinch ground sage
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup butter or margarine, melted
1/2 lb. spicy Italian sausage, cooked and crumbled
2 tablespoons extra virgin olive oil
1/2 cup chicken broth
1/2 cup canned crushed tomatoes, Italian-style

Directions:
Cut a wide pocket in the side of each lamb chop, cutting as close to the bone as possible. In a large bowl, combine the onion, garlic, bread crumbs, celery, sage, pepper, salt, butter and sausage. Mix well to combine. The stuffing mixture should be somewhat compact and well-blended. Pack the stuffing firmly into each chop, allowing a bit to extend past the edges of the chop.

Heat the oil over medium-high heat in a large skillet or saucepan and add the chops. Brown the chops for 2 minutes. Turn and brown the chops for 2 minutes. Reduce the heat to medium-low, add the chicken broth and tomatoes and simmer for 30-40 minutes, or until the lamb is cooked to your preference. Serves 6.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.