INGREDIENTS

INSTRUCTIONS

A "paillarde" is a piece of meat that has been pounded flat before
cooking.  The paillardes for this recipe should be 4 oz. each, and 5
x5 x 1/8".  Prepare each paillarde by pounding a 4 oz. portion between
waxed paper  until of the desired size and thickness.  Place lamb
pieces flat on a cutting board.  Mix roasted garlic with  roasted pine
nuts and olive oil in a blender until smooth. Season  with pinches of
salt and pepper; spread evenly on lamb. Roll the lamb  into spirals,
making four separate portions.  Tie string around the  lamb to hold the
spiral in shape.  Season; set aside.  To prepare ravioli, mix goat
cheese with Italian parsley and a pinch  of pepper.  Put a dab of
cheese mixture into the center of the wonton  wrapper. Wet the edges of
the wrapper; fold and securely pinch the  edges together.  Prepare the
beurre blanc.  Charbroil lamb spirals to medium rare.  Remove string
and slice into  20 pieces (5 slices per lamb spiral). Cook ravioli in
boiling water  until done.  Toss ravioli with beurre blanc and place in
center of  four plates. Put five lamb spirals around inner rim of each
plate,  sauce the meat with veal glaze, garnish ravioli with savory and
pink  peppercorns and serve.  From Bill Hufferd/DC3 Restaurant/Santa
Monica, CA. Electronic format  by Cathy Harned.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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