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Old 02-09-2012, 05:20 AM
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Default Portmanteau Lamb Chops

Portmanteau Lamb Chops

02-09-2012 04:41 AM

Thu, 2012-02-09 12:37

Portmanteau Lamb Chops

Heather Joy

Lamb chop dinner that resembles a portmanteau, a type of suitcase. Courtesy Photo

Portmanteau Lamb Chops

This dish, courtesy of the British Food Trust, receives its moniker because it resembles the large suitcase known as a portmanteau when stuffed. The delightful recipe below feeds four.


4 Lamb loin chops (Be sure to choose chops which are thick enough to hold the stuffing)
40 grams of butter (1 1/2 oz)
100 grams of chicken livers, finely chopped (4 oz)
1 egg beaten
50 grams of fresh whole meal breadcrumbs (2 oz)
Sprigs of fresh parsley to garnish
100 grams of mushrooms, finely chopped (4 oz)


1. Preheat oven to 200 °C / 400 °F. Using a sharp knife make a horizontal cut in each chop, working from the outside fat edge to the bone, to form a pocket.

2. To make the stuffing, melt 15g (1/2 oz) of the butter in a frying pan, add the chicken livers and mushrooms and fry for four - five minutes, until soft. Leave the stuffing to cool slightly, then spoon into the cavity of the chops and secure the open edges with cocktail sticks.

3. Dip the chops in the beaten egg, then in the breadcrumbs, making sure to coat them thoroughly. Place the chops in a roasting pan.

4. Melt the remaining butter and pour over the chops. Bake for 15 minutes, then turn and bake for a further 15 minutes until golden brown. Garnish with the parsley sprigs and serve hot.

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