Cheese Stuffed Smoked Lamb Chops On Warm Cabbage Caraway Coleslaw

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 small cabbage, cored and thinly sliced (6 cups)
• 1 carrot, coarsely grated
• 1/4 cup cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon caraway seed, slightly crushed
• 1/2 teaspoon salt
• 4 3/4 inch thick smoked bone in lamb chops (2 lbs in total)
• 1/4 lb gouda cheese or 1/4 lb gruyere cheese, coarsely grated (1 cup)
• 2 tablespoons vegetable oil

Recipe

• 1 toss together cabbage, carrot, vinegar, sugar, caraway seeds and salt in a bowl and let stand, tossing occasionally, 15 minutes.
• 2 holding a sharp small knife parallel to a work surface, cut a wide pocket in each chip, cutting through to the bone, beginning at rounded edge.
• 3 divide cheese amongst lamb chops, packing it into pockets and pressing chops flat.
• 4 dry chops and season on both sides with pepper to taste.
• 5 heat one tbs oil in a wide 3 to 4 qt heavy pot over moderate heat until hot, but not smoking, then cook slaw, tossing frequently until cabbage is crisp tender, 5 to 7 minutes.
• 6 heat remaining tbs oil in a 12 inch heavy skillet over moderately hight heat, then saute chops, turning over once until browned, 2 to 4 minutes.
• 7 cover skillet and cok chops just until heated through and cheese is melted, about 3 minutes more.
• 8 divide slaw among 4 plates and top with chops.