1/2 lb. mild Italian sausage
1/2 c. (1 med.) onion, finely chopped
1 c. fresh bread crumbs
1/4 c. fresh parsley, chopped
1 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/2 tsp. coarsely ground pepper
1/2 tsp. orange peel, grated
1/2 tsp. fresh garlic, minced
1/4 c. butter
1/2 tsp. thyme leaves
1/2 tsp. marjoram leaves
6 (2 inch) double rib lamb chops, with 1 1/2 inch pocket cut in loin side

Heat oven to 350 degrees. In 10 inch skillet cook sausage and onion over medium high heat, stirring occasionally, until sausage is browned (7 to 9 minutes). Drain off fat. Stir in remaining ingredients except butter, 1/2 teaspoon thyme, 1/2 teaspoon marjoram and lamb chops. Set aside. In the same skillet, melt butter until sizzling; stir in remaining ingredients except lamb chops. Add lamb chops. Cook over medium high heat until browned (2 to 3 minutes on each side). Stuff each lamb chop with about 1/4 cup filling. Place in 13 x 9 inch baking pan. Bake for 30 to 40 minutes or until meat thermometer reaches 160 degrees (medium). 4 to 6 servings. 1 hour 20 minutes to make.