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Lamb chops with chicken liver filling and sour cream sauce

Recipe from: 8/29/1996 12:00:00 AM
Ingredients 12
Servings 3


  • 250
    chicken livers, cleaned and diced
  • 1
    onion, finely chopped
  • oil
  • lemon juice
  • salt and freshly ground black pepper
  • 6
    lamb chops, thickly cut
  • 30
  • 250
    fresh button mushrooms
  • 1
    clove garlic, crushed
  • 15
    parsley, finely chopped
  • 125
    sour cream


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.

Read more on: grill  |  shallow-fry  |  lamb

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