After making a batch of Scotch Eggs, I figured that if sausage was a good coating for eggs, it would be even better for lamb chops. The flavors from the brandy-laced sausage enhance the richness of the lamb.
Dish:
4 to 6 (11/2-inch thick) loin or rib lamb chops
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1/2 pound bulk Loukanika, North African Lamb Sausage, or purchased sausage
1/2 cup Italian breadcrumbs
1 large egg, lightly beaten
1 tablespoon brandy
Sauce:
6 tablespoons (3/4 stick) unsalted butter, softened
2 garlic cloves, minced
2 teaspoons anchovy paste
2 tablespoons finely chopped sun-dried tomatoes
Freshly ground black pepper to taste
1. Prepare a medium-hot charcoal or gas grill.
2. Sprinkle lamb chops with salt and pepper. Heat oil in a large skillet or grill pan over high heat. Sear chops on both sides until brown, and set aside to cool.
3. While lamb cools, combine sausage, breadcrumbs, egg, and brandy in a mixing bowl. Knead well. For topping, combine butter, garlic, anchovy paste, sun-dried tomatoes, and pepper in a small bowl, and mix well. Form mixture into a cylinder on a sheet of plastic wrap or waxed paper, and refrigerate.
4. Divide sausage mixture into a portion for each chop, and wrap meat completely with sausage mixture; leave bones uncovered if using rib chops.
5. Grill chops for 10 minutes per side for medium-rare, 125°F on an instant-read thermometer, or to desired doneness. Allow chops to rest for 5 minutes. To serve, top each chop with a few slices of butter.
Note: The stuffing mixture and butter topping can be made up to a day in advance and refrigerated, tightly covered. Do not brown chops or coat with sausage until just prior to serving.