Sausage- wrapped Lamb Chops with Tapenade butter


Interesting change to lamb chops.  This recipe serves 4


  • 1 8 rib rack lamb, frenched, trimmed of all fat, cut into 4 double chops
  • 1 tbsp olive oil Oil, olive, salad or cooking
  • 1 tsp butter Butter, without salt
  • ¼ cup chopped shallots Shallots, raw
  • 2 cloves garlic, minced Garlic, raw
  • ¾ tsp ground cumin Spices, cumin seed
  • 4 oz ground lamb Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw
  • 4 oz ground pork Pork, fresh, ground, raw
  • 1 large eggs Egg, whole, raw, fresh
  • ½ tsp salt Salt, table
  • ¼ tsp ground black pepper Spices, pepper, black
  • 1 tsp brandy Alcoholic beverage, distilled, brandy
  • 1 tsp Madeira
  • non stick vegetable spray
  • ¼ cup unsalted butter, room temperature Butter, without salt
  • 1½ tbsp finely chopped drained oil packed sundried tomatoes Tomatoes, sun-dried, packed in oil, drained
  • 1 tbsp finely chopped pitted Kalamata olives
  • 2 anchovy fillets, finely chopped Finfish, anchovy, european, canned in oil, drained solids
  • 2 tsp drained capers, chopped Capers, canned


Step 1

CHOPS: 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 a small nonstick skillet over medium heat. Add shallots and garlic; saute until soft, about 3 minutes. Add cumin; stir 30 seconds. Transfer to medium bowl and cool. Mix ground lamb , pork , egg, ½ tsp salt ,¼ tsp pepper brandy and Madeira into shallot mixture. Divide meat mixture into 4 equal portions. Press each portion around each chop, covering meat completely and pressing to adhere, leaving bones exposed. (Can be prepared 6 hours ahead. Cover and refrigerate) Preheat oven to 450F. Spray rimmed baking sheet with non stick spray. Place lamb chops on sheet. Roast until centre of chops registers 130F on an instant read thermometer (about 15-20 minutes). Place 1 double chop on each of 4 plates. Top each with 2 slices Tapenade Butter. TAPENADE BUTTER: Mix unsalted butter, sundried tomatoes, Kalamata olives, anchovy fillets and capers in a small bowl. Season with salt and pepper. Transfer tapenade butter to a sheet of plastic wrap. Using wrap as an aid , form butter into a 1 inch diameter log, wrapping plastic tightly around log by twisting both ends. Chill tapenade butter until cold ( Can be done 2 days ahead. Keep refrigerated) cut log lengthwise into ¼ to ½ thick slices)


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