1/4 pound kalamata olives, pitted and halved
1/4 pound large green stuffed olives with pimientos, halved
1 tablespoon chopped garlic
3 tablespoons chopped green onions, green parts only
1 tablespoon finely chopped fresh parsley
1 tablespoon shredded fresh basil leaves
4 (3-chop) racks of lamb, frenched
Essence, recipe follows
1 cup Creole Mustard
1 cup ground pistachios
1 cup fine dried bread crumbs
2 tablespoons olive oil
2 tablespoons butter
1 cup chopped yellow onions
1/2 cup peeled, seeded and chopped fresh Italian plum tomatoes
1/2 teaspoon chopped fresh thyme leaves
Freshly ground black pepper
1 cup dark lamb or veal stock
4 cups Goat's cheese Mashed Potatoes, recipe follows
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 oregano
1 tablespoon dried thyme
1 1/2 Idaho potatoes, peeled and diced
3 tablespoons butter
1/4 pound soft goat cheese
1/4 to 1/2 cup heavy cream
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