Stuffed American Lamb Shoulder Chops with Fresh Mushroom Sauce
1 box (6 oz) cornbread stuffing
3 green onions, thinly sliced
1/3 cup chopped red bell pepper
5 tsp olive oil, divided
8 lamb shoulder chops, blade or round bone, cut 1-1/4 inches thick
1 package (6 oz) brown mushrooms, sliced
1 can (10-3/4 oz) cream of mushroom soup, undiluted
3/4 cup chicken broth or white wine
- Preheat oven to 350ºF.
- Prepare cornbread stuffing according to package directions. Stir in green onions and bell pepper; set aside.
- Heat 1 Tbs oil in large skillet over high heat. Brown lamb chops until golden brown. Cool. Using a knife, split meat in half at large end of chop up to the bone. Open slits in chops and place stuffing into meat, forming stuffed chops. Place in two baking pans.
- In skillet, heat remaining oil over medium heat. Add mushrooms and sauté for 3 to 4 minutes. Blend mushroom soup with broth or wine and add to mushrooms. Simmer for 3 minutes.
- Pour mushroom sauce over chops. Bake for 35 minutes. Remove from oven and let stand for 5 minutes.