Saturday, May 13, 2006

Stuffed Lamb Chops with Edemame and Twice Baked Potatoes

This is another collabor-ation with our son Greg. The stuffing was made by mixing 4oz. goat cheese, 3T minced scallions, 1/4C minced kalamata olives, 3 Cloves minced garlic, and 1T chopped rosemary. Make 1" slits in the chops and stuff about 2t of the mixture into it. This recipe made enough to stuff 10 chops. The chops were grilled on the Weber for 4 min on a side. ( Medium to medium rare) We think pork chops would work well with this recipe too.
The edemame was cooked according to the package direction.
The twice baked potatoes have been described here before. The potatoes are baked at 350 degrees until done, allowed to cool and then scooped out into a mixing bowl. To the potatoes, add 1C sour cream and, in this case, 3T chopped chives. Top with shredded chedder cheese. Put the mixture back in the skins and bake at 350 degrees for about 30 min.



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