Portuguese-Style Grilled Stuffed Lamb Chops

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This filling mixture resembles a Catalan picada except for the cilantro. Instead of using the mixture to enrich a sauce, as does a picada, the Portuguese use it as a stuffing. Incidentally, the stuffing is also great in a boned leg of lamb.



  • 6 tablespoons (or as needed) unsalted butter, melted
  • ¼ cup chopped onion
  • 3


For the stuffing, heat 2 tablespoons butter in a small sauté pan over medium heat. Add the onion and cook until translucent, about 10 minutes. Add the garlic and cook 2 to 3 minutes. Remove from the heat and combine with the remaining butter, the bread crumbs, almonds, cilantro, and olives. Season t