This recipe is a throwback to my childhood years living in South Africa. It has been modified from an old copy of Reader's Digest South African Cookbook which my mother brought back with her. The dish is rich and earthy. The slight gamey flavor of the lamb is accented with the earthy flavor of the mushrooms and the richness of the chicken livers. —The Gaussian Kitchen
Remove the skin and trim some of the fat from each chop. Using a very sharp knife, slit the lean eye of the chop, cutting in-wards toward the bone. Set aside.
Finely chop the livers and mushrooms. Season to taste with salt and pepper. Melt half of the butter in a small frying pan. Add the mushroom and liver mixture, and cook gently for about 5 minutes without browning.
Allow the liver and mushroom mixture to cool. Once cooled, stuff the mixture in the incisions made in the chops.
Optional: Sew the chop shut to keep the stuffing in during cooking. However, if you are careful, you can avoid the stuffing spilling out without sewing shut.
Dip the stuffed chops in the beaten eggs and coat generously with breadcrumbs. Place the chops in a roasting tray
Melt the remaining butter over low heat and pour a little over each of the chops.
Bake in the pre-heated oven for 7 minutes, then flip and bake for another 7 minutes. This will result in a medium rare chop.
Allow the chops to rest for a few minutes before you cut into them.
If you sewed the chops shut, remember to remove the stitches before plating.