Stuffed Lamb Chops with Fonduta and Fennel

Fennel Gratinata:
olive oil spray
1 ½ cup finely chopped fennel, cored and fronds removed
¼ cup heavy cream
1 egg
¼ cup grated Parmigiano-Reggiano cheese
Salt and ground black pepper, to taste

Lamb Chops:
12 (2 to 3-ounce) lamb chops
4 ounces prosciutto
3 tablespoons extra-virgin olive oil, divided
1 shallot, chopped (about 2 tablespoons)
2 leaves fresh sage leaves, chopped
fine Ground black pepper, to taste
1 egg white, beaten

Fonduta:
½ cup grated Italian Fontina cheese
½ cup chicken broth

Preheat oven to 375° F.

Mist 4 (4-ounce) ramekins with olive oil spray.

Place the fennel and cream in a food processor and pulse until the fennel is finely chopped.

Beat the egg in a medium bowl. Add the Parmigiano-Reggiano and fennel-cream mixture. Season with salt and pepper.

Place one-quarter of the fennel mixture in each ramekin and bake for 25 minutes until the tops are slightly brown and bubbly. Remove from the oven. (Leave the oven at 375°F to cook the lamb chops.)

Let the ramekins sit at room temperature for 5 minutes. Rim each ramekin with a knife, turn upside and unmold on a plate. Keep warm until the chops are done.

While the fennel ramekins are cooking, prepare the lamb chops. With a sharp knife, make horizontal cuts in each chop, creating a pocket about 2 inches deep.

Place the prosciutto in a food processor and pulse until it is finely ground.

Warm 1 tablespoon of oil in a medium sauté pan or skillet. Add shallots and cook over medium heat until translucent.

Add the prosciutto and sage and cook, stirring occasionally, until the prosciutto is slightly brown and has rendered its fat. Remove the prosciutto mixture from the pan and allow to cool. Discard any pan drippings.

After the prosciutto has cooled, add black pepper and mix in the egg white. Stuff one-quarter of the mixture into the slit in each lamb chop. Season each chop on both sides with salt and pepper.

Heat the remaining 2 tablespoons of olive oil in a large, ovenproof sauté pan over high heat. Add the chops and brown on both sides. Remove to the oven and roast uncovered for 12 minutes.

Meanwhile, heat the chicken broth in a small saucepot over medium heat. Add the grated Fontina cheese and whisk until smooth. Season with salt and pepper.

To serve, place the chops on four plates and drizzle each chop with fonduta. Place an unmolded fennel gratinata portion beside each chop.


Serving Size: (4) 3 Lamb Chop servings (appx. 8 to 9 oz.) and one ramekin of Fennel Gratinata