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Lamb Chops with Mint Stuffing

Lamb Chops with Mint Stuffing

This recipe actually represents my area of the country-Jefferson is the “Mint Capital of the World”, and a lot of lambs are raised in our valley.


  • 1/4 cup sliced onion
  • 1/4 cup chopped celery
  • 1/2 cup butter, cubed
  • 2/3 cup fresh mint leaves, chopped and loaded
  • 4 cups white or brown bread, torn in 3/4-in. pieces
  • Salt to taste
  • Black pepper to taste
  • 1 large egg, beaten
  • 8 shoulder lamb chops
  • 4 teaspoons creme de menthe, optional


  • Saute onion and celery in butter. Stir together with mint and bread. Season with salt and pepper. Add egg; mix lightly.
  • Place lamb in a shallow baking dish; brush with creme de menthe if desired. Stack stuffing on top of chops. Bake at 350 ° for 1 hour.

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