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For the lamb chops:
Heat olive oil in a large saute pan over medium-high heat. Season the chops with Essence and sear until golden brown on 1 side, about 2 to 3 minutes. Turn chops and add sliced peppers, onion, and garlic to pan. Add wine to deglaze the pan, then add chives and remaining butter, and stir to combine. Continue to cook for an additional 2 to 3 minutes for medium rare.
To assemble, mound the celery root mash in the center of a platter. Remove the chops from the saute pan and place against the mash. Spoon the hot pepper mixture and sauce over the top of the chops and serve.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.