INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the grill. To French the lamb chops, strip the bone of flesh and
fat above the eye of the chop. Season the lamb chops with olive oil and
Emeril's Essence. Place the chops on the grill and cook for 2 minutes on
each side. Remove the lamb from the grill and cool. Preheat the oven to 400
degrees. In a mixing bowl, mix the cheese, pine nuts, garlic, and chervil
together. Mix well and season with salt and pepper. Using a sharp knife,
make a 1 inch slit on one side of each chop. Stuff each chop with 1/4 cup
of the filling. Rub the mustard over each chop evenly. Make a slit in the
center of each piece of puff pastry. Slide the square of puff pastry down
the bone of the chop. Bring the ends of the pastry together, and seal
completely. Using your hands, form the pastry neatly so it resembles the
original shape of the lamb chop. Place the lamb chops on a parchment-lined
baking sheet. Brush each chop with the egg wash. Place the chops in the
oven and bake for about 12 to 15 minutes or until the pastry is golden
brown. Remove from the oven and serve two chops per person. Serve the chops
with the hot demi-glace mixture and fresh rosemary sprigs. This recipe
yields 4 servings.
Comments: 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).
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A84 broadcast 12-31-1997) 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
01-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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