- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: medium
- 125 g unsalted butter
- 1 small onion, diced
- 1 slices smoked bacon, diced
- 50 g lambs liver, diced
- 8 button mushrooms, diced
- 1 tsp fresh thyme, leaves only
- 1 tsp tomato purée
- 6 large loin lamb chops, at least 5cm thick, fat trimmed
- 3 tbsp plain flour, seasoned with salt and pepper
- 3 tbsp milk
- 2 egg yolks, beaten
- 225 g finewhite breadcrumbs
- 50 g parmesan, grated
- extra butter, for greasing the tray
For the Caper Sauce
- 100 g unsalted butter
- 8 tinned anchovies
- 60 g capers
- 3 tbsp chopped parsley
- 1 lemon, juice and zest
- freshly ground black pepper
1. Preheat the oven to 200C/gas 6.
2. Melt the butter in a very hot pan and add the onion, frying gently. Toss in the bacon, followed by the liver and mushrooms and cook all together for 2-3 minutes.
3. Add the thyme and tomato puree and cook together for a further 2-3 minutes. Remove from the heat and leave to cool.
4. Using a very sharp knife, make an incision in the side of the chops, cutting towards the bone. Fill with the cooled stuffing mixture. Dust the lamb with the flour and tap off any excess.
5. Combine the milk thoroughly with the egg yolk. In a separate bowl, mix together the breadcrumbs and grated parmesan. Dip the stuffed chops in the egg mixture, drain slightly then press into the breadcrumb mix.
6. Lay the lamb chops on a greased baking tray and transfer to the oven to cook for 6 minutes. Turn the chops over and cook for another 6 minutes.
7. For the caper sauce: place all the ingredients in a food processor and blend until thoroughly combined. Heat in a small pan and serve with the lamb, minted new potatoes and baked onions.
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