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1
Preheat the oven to 350.
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2
Spread the pine nuts and walnuts in a pie plate and bake for about 3 minutes, until lightly toasted.
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3
Coarsely chop the walnuts.
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4
In a small saucepan, bring the brandy to a simmer.
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5
Add the apricots, cover and simmer for 2 minutes.
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6
Add the prunes and clementine zest.
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7
Remove from the heat and let stand for 20 minutes.
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8
With a slotted spoon, transfer the fruit to a work surface.
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9
Simmer the brandy over moderately high heat until reduced to 1/4 cup, about 7 minutes.
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10
Cut the apricots and prunes into quarters.
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11
In a medium nonstick skillet, cook the sausage over moderate heat, breaking it up with a spoon, until almost no pink remains, about 5 minutes.
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12
Transfer the sausage to a food processor and process until finely ground.
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13
Transfer to a large bowl.
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14
Heat 2 tablespoons of the olive oil in the skillet.
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15
Add the garlic and cook over moderate heat until fragrant, about 3 minutes.
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16
Add to the sausage in the bowl, along with the nuts, apricots, prunes and the reduced brandy and season with salt and pepper.
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17
Carve a 3 1/2-inch pocket along the length of each roast, sliding the knife between the bones and the meat.
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18
Fill the pockets with the stuffing.
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19
Put the roasts on a large rimmed baking sheet, rib bones up.
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20
Rub the roasts with the remaining 2 tablespoons of olive oil.
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21
Sprinkle the roasts with the thyme and rosemary and season with salt and pepper.
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22
Roast the meat for about 1 hour and 45 minutes, rotating the baking sheet halfway through, until an instant-read thermometer inserted in the thickest part registers 140.
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23
Transfer the roasts to a carving board and let rest for 15 to 20 minutes.
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24
Tilt the baking sheet and pour off most of the fat.
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25
Put the baking sheet over moderate heat.
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26
Sprinkle the flour over the sheet and stir in 1/2 cup of the chicken stock, scraping up the browned bits.
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27
Transfer to a medium saucepan and whisk in the remaining 1 1/2 cups of stock.
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28
Simmer over low heat, whisking often, until the gravy is thickened and no floury taste remains, about 5 minutes.
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29
Pour into a gravy boat.
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30
Using a carving knife, carve the roasts into chops.
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31
Transfer the chops to plates and pass the gravy at the table.
