Servings: 6
Prep Time: 20 min
Cook Time: 40 min
6 double lamb chops (about 8 ounces each). With pocket for stuffing
6 strips bacon
Stuffing
1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
1 cup; chopped, peeled tomatoes
1/2 cup; chopped onion
1/2 cup; chopped green bell pepper
1/2 teaspoon; dried oregano
1/2 cup; melted butter or margarine
3/4 cup; tomato juice
Preheat the broiler. Lightly grease a 2-quart casserole dish and set aside.
To make the stuffing, in a large bowl, combine the stuffing mix, tomatoes, onion, green pepper, and oregano. Stir in the melted butter or margarine and the tomato juice.
Rinse the lamb chops and pat them dry. Loosely pack the stuffing mixture into the pockets in the lamb chops. Place the extra stuffing in the prepared casserole dish, cover, and bake at 325°F for 30 minutes. Then uncover and bake for an additional 10 minutes, or until the top is crisp.
Slightly stuff a strip of bacon into the opening of each lamb chop so that the bacon is covering the slit as much as possible. Broil the chops for about 15 minutes on each side, or until bacon is crisp and the lamb has reached a temperature of at least 160°F.