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Grilled Lamb Chops Stuffed with Mushrooms
Thick lamb chops are pocketed, marinated in red wine, garlic and crushed juniper, stuffed with a scallion, garlic and herb mushroom sauté, and grilled until browned outside and juicy within.
- YieldServes 4; one chop each
- Hands-on1 h
- Total1 h 41 min
- Difficulty
Ingredients
Lamb and marinade
- 4lamb chops, 2.5 cm (1 inch) thick, trimmed
- 160 mldry red wine, 2/3 cup
- 4 tbspextra virgin olive oil
- 3 clovesgarlic, smashed
- 5juniper berries, 5 to 6, crushed
- to tastefreshly ground black pepper
Stuffing
- 1 tbspolive oil
- 4scallions, trimmed and chopped
- 2 clovesgarlic, large, minced
- 225 gmushrooms, stems removed (saved for another use), caps cleaned and thinly sliced (about 1/2 lb)
- to tastesalt
- to tastefreshly ground black pepper
- 1 tspdried oregano or thyme, scant
- 4 tbspflat-leaf parsley, chopped
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