950g of lamb chops cut into thin slices
1/2 teaspoon plus 1 tablespoon of salt
a pinch of black pepper
2 tablespoons of butter
6 eggs, lightly beaten
1/2 cup of finely chopped green onion (40g)
2 tablespoons of chopped parsley
150g of fresh mushroom, coarsely chopped
3 tablespoons of olive oil
950g of lamb chops cut into thin slices
1/2 teaspoon plus 1 tablespoon of salt
a pinch of black pepper
2 tablespoons of butter
6 eggs, lightly beaten
1/2 cup of finely chopped green onion (40g)
2 tablespoons of chopped parsley
150g of fresh mushroom, coarsely chopped
3 tablespoons of olive oil
Achieve a hot oven temperature of 200°C
On a flat surface, place 4 sheets of aluminum foil, each measuring 30cm x 40cm, forming a rectangle
Set aside
With a meat mallet, lightly pound the lamb chops
Place them in a bowl and season with 1/2 teaspoon salt and black pepper
Lay the lamb chops flat on the aluminum foil, side by side, overlapping them slightly to form a smaller rectangle
Set aside
In a large skillet, melt the butter over low heat
Add the eggs, season with the remaining salt, and cook, stirring occasionally with a wooden spoon, until the eggs are set (approximately 3 minutes)
Remove from heat, stir in the chopped green onion, parsley, and mushroom, and mix well
Distribute this mixture evenly over the reserved lamb chops, then roll them carefully using the aluminum foil as aid
Tie with toothpicks or string, leaving a small opening
Place the rolled lamb on a large baking dish, drizzle with 2 tablespoons of olive oil, and cover with the remaining aluminum foil
Bake in a preheated oven at 200°C for about 1 hour, or until the meat is tender
Remove from oven, drizzle with the remaining olive oil, and continue to bake until golden brown (approximately 15 minutes)
Remove toothpicks or string, transfer to a serving platter, cut into slices, and serve immediately
284 calories per slice.
