Anonymous Fri Oct 07 11:08:07 2005

1 garlic clove, pared, minced

1 shallot, pared minced

olive oil, as needed

13 oz. lamb trimming, ground

2/3 tsp. parsley

1/3 tsp. rosemary

1/3 tsp. thyme

2-1/2 tbsp. heavy cream

2-1/2 tsp. lamb glace

salt and pepper, to taste

3 lamb shoulder chops, trimmed, butterflied

2 cups lamb stock

Saute garlic and shallots in olive oil; let cool. Place ground trim in bowl; add cooled garlic and shallots and herbs. Combine. Fold in cream and lamb glace; season. Spread mixture over butterflied chops. Roll; tie with butcher string. Place olive oil in pan; heat until hot. Sear rolled chops on all sides; place in braising pan. Add lamb stock. Cover; braise at 300 degrees F until tender, about 1-1/2 hours. Remove lamb; reserve warm. Reduce stock to form sauce.

TO SERVE

Slice and serve with sauce. Suggested accompaniments include fennel risotto and braised romaine.

NOTES

Season: Year round

Food Cost: Low to moderate