Instructions: CHEFS NOTE: A "paillarde" is a piece of meat that has been pounded flat before cooking. STEP ONE: Prepare the Lamb- Prepare each paillarde of lamb by pounding a 4-ounce portion between waxed paper until 5-inches by 5-inches by 1/8 inch thick.

Place the lamb pieces flat on a cutting board. Mix roasted garlic with roasted pine nuts and 2 tablespoons of olive oil in a blender until smooth. Season with a pinch of salt and pepper and spread evenly on lamb. Roll the lamb into spirals, making four separate portions. Tie the string around the lamb to hold the spiral in shape. Season and set aside.

STEP TWO: Prepare the Ravioli- Mix goat cheese with Italian parsley and a pinch of pepper. Place 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.

STEP THREE: Prepare the Beurre Blanc- See the recipe for "Beurre Blanc for

STEP FOUR: Final Assembly- Charbroil the lamb spirals to Medium Rare. Remove string and slice into 20 pieces (5 slices per lamb spiral). Cook the ravioli in boiling water until done. Toss ravioli with Beurre Blanc and place in center of four plates. Place five lamb spirals around inner rim of each plate, sauce the meat with veal glaze, and garnish the ravioli with savory and pink peppercorns and serve.

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