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Categories:
lamb chops salt freshly ground pepper corn fresh rosemary shallots garlic phyllo pastry butter pepper sauce red pepper cutout rectangles
Viewed: 40 - Published at: 6 years agoIngredients
- 4 lamb chops cut from a rack of lamb, the meaty portion of each chop about 1 inch thick (see step 1)
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 teaspoon corn, peanut or vegetable oil
- 3/4 teaspoon finely chopped fresh rosemary or half that amount dried
- 1 tablespoon finely chopped shallots
- 1/4 teaspoon coarsely cracked black peppercorns
- 4 cloves peeled roasted garlic
- 16 cut-to-order rectangles of phyllo pastry, each measuring about 6 by 8 inches
- 3 tablespoons melted butter
- 1 23 cups roasted yellow pepper sauce (see recipe)
- 3/4 cup roasted red pepper puree (see recipe)
- Small cutout rectangles or diamonds of fresh green or red peppers for garnish, optional
Method
- The chops used must be cut from the rack.
- It is best that the butcher prepare them to order: The chine bone of a rack of lamb should be cut off and removed and the chops cut between the ribs, leaving the ribs intact and the meaty portion of each chop at least 1 inch thick.
- Have any fat or other coating trimmed from the perimeter of the meaty portion.
- Ask that each rib be scraped clean to make them ''French style.''
- Sprinkle the chops with salt and pepper.
- Preheat the oven to 400 degrees.
- Heat the oil in a small skillet and add the rosemary, shallots and peppercorns.
- Smash the peeled roasted garlic cloves (they will be soft after roasting) to a fine pulp.
- Add this pulp to the skillet.
- Cook briefly, stirring, about 30 seconds.
- Remove from the heat and let cool.
- Stack two rectangles of phyllo pastry, one atop the other.
- Brush the top rectangle with butter.
- The meat will be attached to the bottom of the rib.
- Insert a small paring knife in the center of the meaty portion at the base to make a hole for stuffing.
- Using the fingers, stuff each hole with an equal portion of the garlic filling.
- Press the meaty portion so that it will set flat with the rib standing upright.
- Place the chop, rib upright, on one corner of the buttered rectangle of dough.
- Bring up the pastry all around to completely enclose the meat, folding and tucking it under as necessary.
- Leave the rib exposed.
- Stack two more rectangles of pastry and brush the top rectangle with butter.
- Place the pastry-wrapped chop on the rectangles and neatly wrap these pastry pieces around the chop.
- Continue filling chops and wrapping them in the four layers of dough.
- Brush the outside of each pastry-wrapped chop with a little more butter.
- Place the chops, ribs up, on a baking sheet and bake 20 minutes or until pastry is browned.
- Spoon about 1/4 cup of well-heated yellow pepper sauce onto each of four plates.
- Spoon about 3 tablepoons of well-heated red-pepper puree in the center.
- Arrange one chop, rib upright, in the center of the red sauce.
- Garnish, if desired, with small cutouts of fresh green or red pepper.
