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1
The chops used must be cut from the rack.
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2
It is best that the butcher prepare them to order: The chine bone of a rack of lamb should be cut off and removed and the chops cut between the ribs, leaving the ribs intact and the meaty portion of each chop at least 1 inch thick.
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3
Have any fat or other coating trimmed from the perimeter of the meaty portion.
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4
Ask that each rib be scraped clean to make them ''French style.''
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5
Sprinkle the chops with salt and pepper.
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6
Preheat the oven to 400 degrees.
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7
Heat the oil in a small skillet and add the rosemary, shallots and peppercorns.
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8
Smash the peeled roasted garlic cloves (they will be soft after roasting) to a fine pulp.
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9
Add this pulp to the skillet.
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10
Cook briefly, stirring, about 30 seconds.
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11
Remove from the heat and let cool.
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12
Stack two rectangles of phyllo pastry, one atop the other.
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13
Brush the top rectangle with butter.
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14
The meat will be attached to the bottom of the rib.
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15
Insert a small paring knife in the center of the meaty portion at the base to make a hole for stuffing.
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16
Using the fingers, stuff each hole with an equal portion of the garlic filling.
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17
Press the meaty portion so that it will set flat with the rib standing upright.
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18
Place the chop, rib upright, on one corner of the buttered rectangle of dough.
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19
Bring up the pastry all around to completely enclose the meat, folding and tucking it under as necessary.
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20
Leave the rib exposed.
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21
Stack two more rectangles of pastry and brush the top rectangle with butter.
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22
Place the pastry-wrapped chop on the rectangles and neatly wrap these pastry pieces around the chop.
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23
Continue filling chops and wrapping them in the four layers of dough.
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24
Brush the outside of each pastry-wrapped chop with a little more butter.
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25
Place the chops, ribs up, on a baking sheet and bake 20 minutes or until pastry is browned.
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26
Spoon about 1/4 cup of well-heated yellow pepper sauce onto each of four plates.
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27
Spoon about 3 tablepoons of well-heated red-pepper puree in the center.
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28
Arrange one chop, rib upright, in the center of the red sauce.
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29
Garnish, if desired, with small cutouts of fresh green or red pepper.
