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Lamb Chops Stuffed with Almonds Lemon and Garlic Recipe

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This will work best with loin or rib chops, at least 1 inch thick.
Directions
  • Trim excess fat from chops. Make a horizontal slit in the side of each one, as large as possible without cutting all the way through.
  • Toast the sliced almonds over medium heat in a dry skillet, stirring constantly, until they just begin to brown - about 3 - 4 minutes. This step isn't essential, but toasting increases the nutty flavor.
  • Mash together in a small bowl the minced garlic, chopped marjoram and preserved lemon (or lemon zest plus 1/2 teaspoon salt). Add the toasted nuts and mix in well. Divide this mixture among the chops and spread it into the pockets you've cut.
  • Lightly salt the chops and grill or pan-broil to the desired degree of doneness (3 - 5 minutes per side). Make a small cut into the meat to check for doneness. The flavor will be best if not cooked past medium (pink center).
Container: Grill or large skillet
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4
Enter desired servings   Change Servings
Ingredients
- 1 teaspoon preserved lemon (substitute 2 teaspoons lemon zest and 1/2 teaspoon salt)
- 2 teaspoons fresh marjoram (substitute 1 teaspoon dried)
salt
- 8 lamb chops
- 2 garlic cloves, minced
- 1/2 cup sliced almonds

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