Lamb Shoulder Recipes

Ingredients:

1 box (6 oz) cornbread stuffing
3 green onions, thinly sliced
1/3 c 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 c chicken broth or white wine

Method:

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.