Lamb Chops Stuffed with Chicken Livers

6 chicken livers, chopped
1/2 lb. mushrooms, chopped
5 tbsp olive oil
pepper
1 tbsp parsley, finely chopped
6 double rib lamb chops

Sauté the livers and mushrooms in 2 tbsp olive oil, do not let them brown. Season with pepper. Add parsley. Trim fat from chops and slit them to make pockets. Stuff with liver mixture. Heat the remaining oil in heavy casserole, add chops and sear them over high heat in both sides. Cover casserole and bake at 350F for 25 minutes or until tender. You can skewer chops to close pockets and broil on both sides until cooked. Put chops on a platter, and pour pan juice over them, and serve.

From: Anna Rae Kitay in Three Rivers Cookbook II