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Recipes

Sausage-Wrapped Lamb Chops with Tapenade Butter

By Michael Lachowicz of Le Francais in Wheeling IL

Recipe information

  • Yield

    4 Servings

Ingredients

1

8-rib rack of lamb, frenched, trimmed of all fat, cut into 4 double chops

1

tablespoon olive oil

1

teaspoon butter

1

/4 cup chopped shallots

2

garlic cloves, minced

3

/4 teaspoon ground cumin

4

ounces ground lamb

4

ounces ground pork

1

large egg

1

/2 teaspoon salt

1

/4 teaspoon ground black pepper

1

teaspoon brandy

1

teaspoon Madeira

Nonstick vegetable oil spray

Tapenade Butter (click for recipe)

Need to make a substitution?

Preparation

  1. Step 1

    Sprinkle chops with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chops; sear just until brown, about 1 minute per side. Transfer to plate and cool.

    Step 2

    Melt butter in small nonstick skillet over medium heat. Add shallots and garlic; sauté until soft, about 3 minutes. Add cumin; stir 30 seconds. Transfer to medium bowl and cool. Mix ground lamb, pork, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, brandy, and Madeira into shallot mixture. Divide meat mixture into 4 equal portions. Press each meat mixture portion around each lamb chop, covering meat completely and pressing to adhere, leaving bones exposed. DO AHEAD: Can be prepared 6 hours ahead. Cover and refrigerate.

    Step 3

    Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Place lamb chops on sheet. Roast until thermometer inserted into center of chops registers 125°F to 130°F for medium-rare, about 20 minutes. Place 1 double chop on each of 4 plates. Top each with 2 slices Tapenade Butter.

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