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Stuffed Lamb Chops on the Grill

4 servings

Ingredients

• 4 Stk Lamb chops
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Flour (nach Bedarf)
• 60 g Fat (for frying)
• 2 Stk mushrooms
• 30 g butter
• 150 g Veal (ground, well seasoned)
• Pork caul (nach Bedarf)
• Asparagus tips (nach Bedarf)
• butter sauce (white) (nach Bedarf)
• Straw potatoes (nach Bedarf)

Instructions

1. Lightly pound four lamb chops (150–180 g each), salt and pepper them, and dust both sides with flour.
2. Quickly sauté in 60 g hot fat and set aside.
3. Finely dice two cleaned mushrooms and sauté in 30 g butter.
4. Mix the mushrooms with 150 g well-seasoned ground veal.
5. Spread this farce evenly on the chops, wrap each individually in caul fat and cook on the grill.
6. Serve with asparagus tips prepared in white butter sauce and crispy light brown straw potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.