Stuffed lamb chops

YOU
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (7)

4.00 anchovy fillets
30.00 ml fresh parsley — chopped
2.00 garlic — cloves
15.00 ml vinegar — balsamic
0.00 fresh chillies — 573
8.00 lamb loin chops
0.00 salt and freshly ground black pepper — to taste
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Method:

Mash the anchovies, parsley, garlic, balsamic vinegar and enough olive oil to form a thick paste.
Debone and trim the chops (you’ll be left with a piece of meat that’s almost kidney-shaped).
Spoon the anchovy mixture into the hollow of each piece of meat, then bring the thinner end of the chop around the filling and over the thicker part to form a round.
Secure with a cocktail stick.
Season and braai over medium coals until done.
Serve with Italian bean salad (see recipe).



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