8 Colorado lamb chops, frenched (See Cook's Note)
Olive oil, to season
Essence, to season, recipe follows
12 ounces Chevre cheese
4 ounces toasted pine nuts
1 teaspoon minced garlic
2 tablespoons chopped chervil
Salt and pepper
1/2 cup Creole Mustard, or coarsely ground mustard
8 (4 inches by 4 inches) squares puff pastry
1 egg, beaten
1 1/2 cups prepared veal demi-glace diluted by 1/2 cup water, hot
Several sprigs fresh rosemary
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
If you can't find Colorado Lamb chops, substitute New Zealand lamb chops. If you do substitute, increase the number of chops to three per person. Stuff each chop with 2 tablespoons of the filling instead of 1/4 cup. Also, increase the squares of puff pastry to 12 squares (3 inches by 3 inches).
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