Stuffed Lamb Chops

• 1/2 cup chopped fresh mushrooms
• 1/2 cup finely chopped celery
• 1 tablespoon finely chopped onion
• 2 tablespoons butter
• 1-1/4 cups dry bread crumbs, divided
• 1 tablespoon minced fresh parsley
• 3/4 teaspoon salt, divided
• 2 large eggs, lightly beaten
• 2 tablespoons milk
• Dash paprika
• 6 lamb loin chops (1-1/2 inches thick and 5 ounces each)
• Mint jelly, optional

1. In a large skillet, saute the mushrooms, celery and onion in butter until tender. Stir in 1/2 cup bread crumbs, parsley and 1/4 teaspoon salt; set aside.
2. In a shallow bowl, combine the eggs and milk. In another shallow bowl, combine the remaining bread crumbs and salt; add paprika.
3. Cut a pocket in each chop by horizontally cutting almost to the bone; stuff with mushroom mixture. Dip chops in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
4. Place in an ungreased 9-in. square baking pan. Bake, uncovered, at 400u0b0 for 30 minutes. Turn chops over; bake 15 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Serve with mint jelly if desired.

fresh mushrooms, celery, onion, butter, bread crumbs, parsley, salt, eggs, milk, paprika, loin chops, mint jelly

Taken from www.tasteofhome.com/recipes/stuffed-lamb-chops/ (may not work)