* Exported from MasterCook *

LAMB CHOPS STUFFED WITH CHICKEN LIVERS

Recipe By :Anna Rae Kitay in "Three Rivers Cookbook II"
Serving Size : 2 Preparation Time :0:30
Categories : 5-10G Low Carb Meat Lamb Chops


Amount Measure Ingredient -- Preparation Method
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6 chicken livers -- chopped
1/2 lb mushrooms -- chopped
1/3 cup olive oil
pepper -- to taste
1 tbsp parsley -- finely chopped
6 lamb loin chops -- double thickness

Sauté the livers and mushrooms in 2 tbsp olive oil, do not let them brown. Season with pepper Add parsley. Trim fat from chops and slit them to make pockets. Stuff with liver mixture. Heat the remaining oil in heavy casserole, add chops and sear them over high heat in both sides. Cover casserole and bake at 350°F-180°C for 25 minutes or until tender. You can skewer chops to close pockets and broil/grill on both sides until cooked. Put chops on a platter, and pour pan juice over them, and serve.




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Per Serving (excluding unknown items): 1350 Calories; 116g Fat (77.8% calories from fat); 66g Protein; 8g Carbohydrate; 1g Dietary Fiber; 632mg Cholesterol; 241mg Sodium. Exchanges: 9 Lean Meat; 1 Vegetable; 18 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0

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