Rolled Lamb Chops
Serves: 2
Total: 1H
Prep: 15M
Cook: 45M
5.0
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Préparation de la recette
- Lamb chops (bone-in or boneless, cut open but not severed, flattened into a single piece)
- White onion (shredded or diced)
- Shiitake mushrooms (sliced)
- Bell peppers (cut into strips or diced)
- Salt
- Black pepper
- Dried thyme
- Dried rosemary
- Kitchen twine (for securing rolled lamb)
Instructions de recette
1
Heat a skillet with a little oil. Add white onion and sauté until translucent and fragrant. Add shiitake mushrooms and bell peppers. Continue stir-frying until moisture is mostly evaporated and ingredients are dry and aromatic. Season with salt and black pepper to taste, stir to combine, then set aside to cool.
2
Cut lamb chops horizontally without severing them completely, allowing them to open like a book into large flat pieces. Lightly pound with the back of a knife or meat mallet to tenderize and even out thickness for easier rolling.
3
Evenly spread the sautéed vegetables over the flattened lamb chops. Carefully roll up from one end to form a cylinder. Secure with kitchen twine, tying knots at intervals to prevent unrolling.
4
Insert the TP970 wireless probe into the center of the lamb roll and set the alarm temperature to 145°F to monitor the internal temperature. Preheat the oven to 360°F.
5
Place the rolled lamb chops on a baking sheet. For added flavor, sear both sides in a skillet until browned before baking. Place in the preheated oven and bake at 360°F. Remove immediately when the wireless probe reads 145°F.
6
Let rest for 5 minutes after removal to redistribute juices. Untie the string, slice, plate, and serve with your choice of sides.
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