Lamb Chops Portmanteau’d

This dish is from the Cotswolds. It was served to gentlemen at hunt breakfasts, the chops no doubt being prepared by the cooks the night before.

Excellent for dinner with a good espagnole or fresh tomato sauce or a green butter, but it must be served immediately the chops are cooked.


  • loin chops, 1½-2 in. (4–5 cm.) thick – 1 per person
  • 2 chicken livers and 2 medium-sized mushrooms per chop
  • 2 oz. (60 g.) butter, melted
  • 1 or 2 eggs
  • seasoning
  • breadcrumbs


With a very sharp knife divide the lean eye of the chop, cutting inwards to the bone. Take off skin and trim off some of the fat. Finely chop the livers and mushrooms, season and sauté together in butter till soft but not brown. Cool and stuff into the incisions in the chops and sew up.

Coat with beaten egg and breadcrumbs, pour a little melted butter over each and bake in a roasting tray at 400° F., gas mark 6, for 5 minutes; then turn and bake for another 5 minutes.

May also be fried.