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

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”