Sausage-Wrapped Lamb Chops with Tapanade Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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. (Can be prepared 6 hours ahead. Cover and refrigerate.)
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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