In a 10-inch skillet cook sausage and onion over medium-high heat, stirring occasionally, until sausage is browned and onions are translucent. Drain fat from the pan.
Stir in bread crumbs, parsley, pepper, and garlic. Set aside.
In the same skillet, melt butter until sizzling; stir in thyme and marjoram, then add the 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 about 30 minutes or until meat thermometer reaches 140-145oF. Let rest for 5 minutes. Chops will continue to cook with residual heat and will reach an internal temperature of 145-150oF for medium-rare.
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