8 American Lamb shoulder chops, blade or round bone, cut 1-1/4 inches thick
1 package (6 ounces) brown mushrooms, sliced
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
3/4 cup chicken broth or white wine
1Prepare cornbread stuffing according to package directions. Stir in green onions and bell pepper; set aside.
2Heat 1 tablespoon oil in large skillet over high heat. Brown lamb chops until golden brown. Cool. Using a knife, split meat in half at large end of chop, up to the bone. Open slits in chops and place stuffing onto meat forming stuffed chops. Place in two baking pans.
3In skillet, heat remaining oil over medium heat. Add mushrooms and sauté for 3 to 4 minutes. Blend mushroom soup with broth or wine and add to mushrooms. Simmer for 3 minutes.
4Pour mushroom sauce over chops. Bake at 350ºF for 35 minutes. Remove from oven and let stand for 5 minutes.
Recipe and image provided by the American Lamb Board
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