Directions

1. In a skillet over medium high heat melt the butter. Add shallot and cook until soft (about 4 minutes) then add the mushrooms and cook stirring often until the mushrooms have released their liquid (about 8 minutes). Remove from heat and allow to cool.
2. Place lamb chop on a board and carefully pound with a mallet until 1/4 inch thick. Season both sides with salt and pepper.
3. Place filling along center of chop then carefully roll the chop around the filling, wrap with bacon then place on a baking sheet seam side down.
4. Roast at 400 degrees for 30 minutes, then allow to rest for 10 minutes. Slice and serve with chopped parsley and dijon mustard.