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

1. 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.
2. Melt butter in 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, 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.)
3. Preheat oven to 450u0b0F. Spray rimmed baking sheet with nonstick spray. Place lamb chops on sheet. Roast until thermometer inserted into center of chops registers 125u0b0F to 130u0b0F for medium-rare, about 20 minutes. Place 1 double chop on each of 4 plates. Top each with 2 slices Tapenade Butter.

rack of lamb, olive oil, butter, shallots, garlic, ground cumin, ground lamb, ground pork, egg, salt, ground black pepper, brandy, madeira, vegetable oil spray

Taken from www.epicurious.com/recipes/food/views/sausage-wrapped-lamb-chops-with-tapanade-butter-230642 (may not work)