Maltese Grill Stuffed Lamb Chops

Makes 24 servings

Ingredients:

48 American Lamb loin chops, cut 3/4-inch thick
3 onions, thinly sliced
3 tablespoons olive oil
1-1/2 cups California black olives, chopped
1-1/2 cups Mediterranean black olives, chopped
3 cups bread crumbs, fresh
4 cloves garlic, minced
6 tablespoons fresh thyme
3/4 pound gruyere cheese, grated
1 cup lamb stock or veal stock
2 eggs beaten
salt to taste
pepper to taste

Preparation:

Trim fat from chops, leaving small edge. Insert point of knife horizontally into large side of chop and slide down to the bone, forming a pocket. Heat oil and sauté onions until golden. Mix onions thoroughly with remaining ingredients. Stuff each chop with 2 tablespoons of filling. Grill lamb chops about 8 minutes on a side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Serve with red wine and thyme sauce or béarnaise sauce.