| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Lamb |
12 |
Servings |
INGREDIENTS
| 4 |
|
Colorado Racks of Lamb |
|
|
Emeril's Essence; see * Note |
| 3 |
c |
Lamb Rillette; see * Note |
| 1 |
c |
Creole mustard |
| 1 |
c |
Fine dried bread crumbs |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" and "Lamb Rillette" recipes
which are included in this collection.
Preheat the oven to 400 degrees.
Slice the racks into chops and season the entire chop with Emeril's
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 them for 6 to 8 minutes for medium-rare.
Remove the chops from the oven and rest for about 2 minutes before serving.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
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