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Italian Fig Stuffed Lamb Chops Recipe

A substantial "small plate," this double cut lamb chop is a deluxe and hearty snack. Have your butcher butterfly the chops, then stuff them at home. Your guests will think you went to a lot of trouble but really, it's hardly any.

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Ingredients

8 double cut lamb rib chops, 1 bone left in, butterflied to the bone
salt and freshly ground black pepper
8 fresh figs or prunes, halved
8 tablespoons (1 stick) butter, cut into tablespoon size pieces
8 slices prosciutto di Parma

Directions

Preheat the oven to 450°F. Season the lamb chops on both sides: lightly with salt and liberally with freshly ground black pepper.
Stuff each chop with 2 fig halves and 1 tablespoon of the butter. Wrap each stuffed lamb chop snugly with a slice of prosciutto.
Place the chops bone down on a baking sheet. Bake for 15 to 17 minutes for medium rare chops. Serve hot.