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Dimitri

SAUSAGE-WRAPPED LAMB CHOPS WITH TAPANADE BUTTER

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

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.

Melt butter in small nonstick skillet over medium heat. Add shallots and garlic; sautŽ 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.)

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.

Makes 4 servings. Bon AppŽbreast September 2004 Le Francais, Wheeling, IL

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TAPENADE BUTTER This recipe is an accompaniment for Sausage-Wrapped Lamb Chops. Also great tossed with grilled vegetables, stirred into pasta, or as a topping for grilled fish or a portobello burger.

1-4 cup (1-2 stick) unsalted butter, room temperature 1 1-2 tablespoons finely chopped drained oil-packed sun-dried tomatoes 1 tablespoon finely chopped pitted Kalamata olives 2 anchovy fillets, finely chopped 2 teaspoons drained capers, choppe

Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets, and capers in small bowl. Season to taste with salt and pepper. Transfer tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form tapenade butter into 1-inch-diameter log, wrapping plastic tightly around log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Cut log crosswise into 1-4- to 1-3-inch-thick slices.

Makes 4 servings.

Bon AppŽbreast

September 2004

OR if you have a grill

SPICE-RUBBED BUTTERFLIED LEG OF LAMB

This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.

1-2 large onion, cut into 2-inch pieces 6 garlic cloves, peeled 2 tablespoons fresh mint leaves 2 tablespoons paprika 1 tablespoon salt 1 tablespoon fresh marjoram leaves 2 teaspoons ground black pepper 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons hot pepper sauce 1 teaspoon turmeric 1-2 teaspoon ground ginger 1-4 teaspoon ground cinnamon 1-2 cup olive oil 1-3 cup fresh lemon juice 1 4 1-2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Combine first 13 ingredients in processor. Using on-off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.

Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125¡F to 130¡F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1-3-inch-thick slices. Arrange on platter and serve.

Makes 6 to 8 servings. Bon AppŽbreast July 2001

Epicurious.com © CondŽNet, Inc. All rights reserved.