Sausage-Wrapped Lamb Chops with Tapanade Butter

Ingredients

• 1 teaspoon brandy 
• 1 teaspoon butter 
• 4 servings butter 
• 1 large eggs 
• 2  garlic clove minced
• 0.8 teaspoon ground cumin 
• 4 ounces lamb 
• 0.3 teaspoon pepper black
• 4 ounces ground pork 
• 8 rib lamb rack of trimmed cut into 4 double chops
• 1 teaspoon madeira wine 
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 0.3 cup shallots chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer

Directions

1. Sprinkle chops with salt and pepper.
2. Heat oil in large nonstick skillet over high heat.
3. Add chops; sear just until brown, about 1 minute per side.
4. Transfer to plate and cool.
5. Melt butter in small nonstick skillet over medium heat.
6. Add shallots and garlic; sauté until soft, about 3 minutes.
7. Add cumin; stir 30 seconds.
8. Transfer to medium bowl and cool.
9. 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.)
10. Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
11. 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.
12. Place 1 double chop on each of 4 plates. Top each with 2 slices Tapenade Butter.