Lamb Chops Stuffed with Pitted Kalamata Orange Zest Appetizer Olives

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With a sharp knife cut a small pocket in each lamb chop.  Season with salt and pepper and set aside.

In a small bowl combine the chevre, Mezzetta Kalamata Orange Zest Appetizer Olives, orange zest, and oregano and mix well.

Place about one rounded teaspoon of filling in the pocket of each lamb chop, pressing the filling towards the back of the pocket and gently press the outer edge of the chop together to help seal the filling in. 

Once each chop has been stuffed, heat the oven to 400°F.

Place a large skillet over a high heat.  Add the olive oil and brown the chops on each side, about 1-2 minutes a side.  Place the browned chops on a cookie sheet with sides and place in the hot preheated oven for 5-6 minutes.  Remove from the oven and let rest for five minutes before serving. 

Serve over a bed of rice garnished with Mezzetta Kalamata Orange Zest Appetizer Olives, and drizzled with ¼ cup of the oil from the olives.  Top with orange zest and oregano and serve.