EASY LAMB

Invite a handful of good friends to a dinner that looks like you slaved for hours when actually you had time to take a nap, walk the dog and read a chapter in that new novel.

You don’t have to confess that the dessert was made two days in advance, the potatoes the day before and the salad the morning of the party. There are only two last-minute jobs. One is steaming the asparagus, and you could cheat by doing that ahead too, gently reheating the vegetable in the microwave, but we wouldn’t recommend it.

That leaves only the main course--lamb chops seasoned with red wine, rosemary and parsley. You brown the chops, then boil a little wine with the herbs in the same pan. That’s all there is to it.

The chocolate and filo dough dessert, from Le Petit Greek restaurant, looks awesomely intricate. Actually, it’s so easy that restaurant owner Thomas Houndalas has used the recipe in cooking classes for children.

Houndalas serves hefty portions, just right for chocoholics. But it was too much chocolate to handle for most tasters in The Times Test Kitchen. We’ve adapted the recipe to produce eight more-manageable mini pastries, but we’ve attached instructions for the original dessert as a variation--in case your guests are especially chocolate-driven.

MENU

Lamb Chops With Rosemary Potatoes Romanoff Buttered Asparagus Marinated Mushroom Salad Chocolate Parthenon *Beverages: Pinot Noir or other red wine Coffee

GAME PLAN

Up to 2 days before: Assemble chocolate Parthenons; refrigerate unbaked.

Up to 1 day before: Assemble potatoes Romanoff; refrigerate unbaked.

Morning of party: Prepare marinated mushrooms; refrigerate. Trim asparagus; refrigerate.

1 hour before: Remove mushrooms, potatoes, asparagus, lamb chops and dessert from refrigerator.

45 minutes before: Bake potatoes.

30 minutes before: Heat water to steam asparagus; steam 12 to 15 minutes. Cook lamb chops.

Last minute: Arrange mushroom salad on plates; Divide lamb chops and asparagus among dinner plates. Add serving of potatoes. Pour wine, if wanted.

After entree: Heat water for coffee. Bake chocolate Parthenons.

STAPLES

Oil Butter Salt Black pepper White pepper Paprika Flour Granulated sugar Vanilla Powdered sugar Eggs Red wine Brandy

SHOPPING LIST

4 (1 1/2-inch-thick) lamb chops Fresh rosemary Parsley 4 medium baking potatoes 1 (8-ounce) carton sour cream 1 bunch green onions 1/2 pound sharp Cheddar cheese 1/2 pound semisweet chocolate pieces 1 cup walnuts 1 package filo dough Bar chocolate for shaving

POTATOES ROMANOFF

4 medium baking potatoes 1 cup sour cream, low-fat if desired 4 green onions, sliced 1 1/4 cups shredded sharp Cheddar cheese 1 teaspoon salt Dash white pepper Paprika * In pot cook unpeeled potatoes in boiling salted water until slightly undercooked, about 15 minutes. Peel and shred with coarse blade of grater.

* Combine potatoes, sour cream, green onions, 3/4 cup cheese, salt and white pepper in bowl. Turn into buttered 1 1/2-quart casserole. Sprinkle with remaining cheese and paprika to taste. Bake, uncovered, at 350 degrees 30 to 40 minutes.

Makes 4 to 6 servings.

Each of 4 servings contains about:

356 calories; 846 mg sodium; 63 mg cholesterol; 24 grams fat; 23 grams carbohydrates; 13 grams protein; 0.55 gram fiber.

LAMB CHOPS WITH ROSEMARY

4 (1 1/2-inch-thick) lamb chops 1 1/2 tablespoons oil 1 tablespoon minced rosemary leaves 2 teaspoons minced parsley 1/4 cup red wine 3 tablespoons butter Salt Freshly ground pepper * Brown chops in hot oil in large skillet. Turn heat to low and cook to desired doneness, about 7 minutes on each side for medium. Remove to warm platter.

* Add rosemary, parsley and wine, heat to boiling and reduce slightly. Add butter and stir in. Return lamb to pan and coat with sauce. Season to taste with salt and pepper. Serve at once.

Makes 4 servings.

Each serving contains about:

308 calories; 195 mg sodium; 65 mg cholesterol; 29 grams fat; 0 carbohydrates; 9 grams protein; 0.02 gram fiber.

LE PETIT GREEK’S MINI CHOCOLATE PARTHENONS

2 eggs 1/2 cup flour 1/2 cup granulated sugar 1/4 cup plus about 3 tablespoons butter, melted 1 tablespoon brandy 1 tablespoon vanilla 1/2 pound chocolate chips 1 cup chopped walnuts 2 sheets filo dough Chocolate shavings Powdered sugar * Beat eggs in large bowl until foamy. Blend in flour and sugar. Add 1/4 cup melted butter, cognac and vanilla. Fold in chocolate chips and walnuts until thoroughly mixed.

* Stack filo sheets and cut into 8 squares. Place 1 square in each of 8 greased 2-inch muffin cups. Brush with some of remaining melted butter. Top with second square, placed at angle so 8 filo corners overlap cups. Brush top sheet with butter. Place 1/8 chocolate mixture in center of filo dough in each pan. Fold overhanging filo to center so chocolate is covered. Brush outside with butter.

* Bake at 400 degrees 9 to 12 minutes, until filo tips are golden brown. Sprinkle with chocolate shavings and dust with powdered sugar to taste.

Makes 8 pastries.

Each serving contains about:

444 calories; 175 mg sodium; 87 mg cholesterol; 28 grams fat; 42 grams carbohydrates; 6 grams protein; 0.71 gram fiber.

Variation:

For full-size parthenons, stack filo sheets and cut into quarters. Place 1 quarter sheet in each of 4 (4-inch) greased foil or metal tart pans. Brush with some of remaining melted butter. Top with second quarter sheet, placed at angle so 8 filo corners overlap pans. Brush top sheet with butter. Place 1/4 chocolate mixture in center of filo dough in each pan. Fold overhanging filo to center so chocolate is covered. Brush outside with butter. Bake as directed.

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Romertopf terra rosa glazed Mexican pottery from Kitchen Concepts, L.A. Mart.

Frosted leaf plate from Archipelago, L.A. Mart.