48 American lamb loin chops, cut 3/4-inch thick
3 onions, thinly sliced
3 tablespoons olive oil
1 1/2 cups california black olives, chopped
1 1/2 cups mediterranean black olives, chopped
3 cups bread crumbs, fresh
4 cloves garlic, minced
6 tablespoons fresh thyme
3/4 pound gruyere cheese, grated
1 cup lamb stock or veal stock
2 eggs beaten
salt, to taste
pepper, to taste
Servings: 24
1. Trim fat from chops, leaving small edge. Insert point of knife horizontally into large side of chop and slide down to the bone, forming a pocket.
2. Heat oil and sauté onions until golden. Mix onions thoroughly with remaining ingredients. Stuff each chop with 2 tablespoons of filling.
3. Grill lamb chops about 8 minutes on a side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Serve with red wine and thyme sauce or béarnaise sauce.
3 onions, thinly sliced
3 tablespoons olive oil
1 1/2 cups california black olives, chopped
1 1/2 cups mediterranean black olives, chopped
3 cups bread crumbs, fresh
4 cloves garlic, minced
6 tablespoons fresh thyme
3/4 pound gruyere cheese, grated
1 cup lamb stock or veal stock
2 eggs beaten
salt, to taste
pepper, to taste
Servings: 24
1. Trim fat from chops, leaving small edge. Insert point of knife horizontally into large side of chop and slide down to the bone, forming a pocket.
2. Heat oil and sauté onions until golden. Mix onions thoroughly with remaining ingredients. Stuff each chop with 2 tablespoons of filling.
3. Grill lamb chops about 8 minutes on a side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Serve with red wine and thyme sauce or béarnaise sauce.
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