Stuffed Lamb Chops with Chervil

One of Mike's favs

INGREDIENTS

8 lamb chops
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) dried chervil
1 tsp (5 mL) Dijon mustard
Salt and pepper to taste
1 tbsp (15 mL) chopped fresh parsley
4 tbsp (60 mL) butter

PREPARATION

In large dish, combine all ingredients, except butter. Mix well and marinate for 1 to 2 hours in refrigerator.


In saucepan, sauté lamb chops in half the butter over high heat for 3 minutes on each side, adding a trickle of marinade. Reduce to medium heat and continue cooking for another 4 minutes on each side, or until desired doneness.

Remove chops from skillet and set aside. Turn heat off, add remaining butter and 2 tbsp (30 mL) water while scraping bottom with spatula. Mix well and pour over chops.

Serve 2 chops per guest with asparagus and small new potatoes.

Enjoy!!


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