Lamb chops with chicken liver filling and sour cream sauce

Switch on the oven grill. Prepare the filling: Fry the chicken livers and onion in a little oil until lightly browned. Season to taste with lemon juice, salt and freshly ground black pepper. Remove from the pan and cool. Cut a slit in each lamb chop. Spoon a spoonful of the filling into each slit and secure with a cocktail stick. Season the chops with salt and pepper and grill 100 mm below the oven grill for 7-10 minutes for medium-done, or 10-12 minutes for well-done. Or heat a ribbed pan until smoking and grill the chops until done. Heat the butter in an ordinary pan and sauté the mushrooms until brown. Add the garlic and parsley and stir-fry lightly. Add the sour cream to the remaining chicken liver filling and simmer until the sauce thickens slightly. Serve the sauce and mushrooms with the chops.
Serve 3-4.