Sauté garlic and shallots in olive oil; let cool. Place ground trim in bowl; add cooled garlic and shallots and herbs. Combine. Fold in cream and lamb glace; season.
Spread mixture over butterflied chops. Roll; tie with butcher string. Place olive oil in pan; heat until hot. Sear rolled chops on all sides; place in braising pan. Add lamb stock.
Cover; braise at 300° F until tender, about 1-1/2 hours. Remove lamb; reserve warm. Reduce stock to form sauce.
Slice and serve with sauce. Suggested accompaniments include fennel risotto and braised romaine.Servings: