Stuffed Lamb Chops Recipe

Instructions

1. Wipe 6 French chops, cut 1 1/2 inches thick.
2. Split meat in halves, cutting to bone.
3. Cook 2 1/2 tablespoons vegetable shortening and 1 tablespoon chopped onion 5 minutes; remove onion, add 1/2 cup chopped mushroom, and cook 5 minutes; add 2 tablespoons flour, 3 tablespoons stock, 1 teaspoon chopped parsley, 1/4 teaspoon salt, and few grains red pepper.
4. Spread mixture between layers of chops, press together lightly, wrap in vegetable shorteninged paper cases, and broil 10 minutes.
5. Serve with chestnut puree.