Recipe courtesy of Emeril Lagasse
Print
Yield:
12 stuffed chops
Level:
Easy

Ingredients

  • 4 Colorado rack of Lamb
  • Essence, recipe follows
  • 3 cups lamb rillette
  • 1 cup Creole Mustard
  • 1 cup fine dried bread crumbs
  • 2 tablespoons olive oil
Essence (Emeril's Creole Seasoning):
  • 1 tablespoon cayenne pepper
  • 2 1/2 tablespoons paprika
  • 1 tablespoon dried leaf oregano
  • 2 tablespoons salt
  • 1 tablespoon dried thyme
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder

Directions

Preheat the oven to 400 degrees. Slice the racks into chops and season the entire chop with Essence. Place the chops on the grill and cook for 1 minute on each side. Remove from the grill and cool. Using a sharp knife, make a slit on the side of each chop about 1 1/2 inches long and deep, forming a pocket. Stuff each chop with 1/4 cup of the lamb rillette. Smear each chop with Creole Mustard. In a mixing bowl, combine the bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Place the chops in an oven-proof pan. Sprinkle 1/4 cup of the bread crumbs over each chop. Place the chops in the oven and roast the chops for 6 to 8 minutes for medium rare. Remove the chops from the oven and rest for about 2 minutes before serving.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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