| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
French |
Emlive09 |
1 |
servings |
INGREDIENTS
| 4 |
|
Racks lamb; frenched (3 chop) |
|
|
Essence |
| 1 |
c |
Creole Mustard |
| 1 |
c |
Ground pistachios |
| 1 |
c |
Fine dried bread crumbs |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
c |
Chopped yellow onions |
|
|
Salt |
|
|
Cayenne pepper |
| 1/2 |
c |
Peeled; seeded and chopped |
|
|
; fresh Italian plum |
|
|
; tomatoes |
| 1/4 |
lb |
Kalamata olives; pitted and halved |
| 1/4 |
lb |
Large green stuffed olives with pimientos; halved |
| 1 |
tb |
Chopped garlic |
| 3 |
tb |
Chopped green onions; green parts only |
| 1 |
tb |
Finely chopped fresh parsley |
| 1 |
tb |
Shredded fresh basil leaves |
| 1/2 |
ts |
Chopped fresh thyme leaves |
|
|
Freshly ground black pepper |
| 1 |
c |
Dark lamb or veal stock |
| 4 |
c |
Goat's cheese Mashed Potatoes; (recipe follows) |
| 1 1/2 |
|
Idaho potatoes; peeled and diced |
| 3 |
tb |
Butter |
| 1/4 |
lb |
Soft goat cheese |
| 1/4 |
c |
Heavy cream; up to 1/2 |
INSTRUCTIONS
GOAT CHEESE MASHED POTATOES
Preheat the oven to 400 degrees F. Season the racks with Essence. Place the
racks, bone side up on the grill and cook for 2 minutes. Remove from the
grill and cool. Smear each chop with Creole Mustard. In a mixing bowl,
combine the pistachios and bread crumbs with the olive oil. Season the
crumbs with Essence. Mix the crust thoroughly. Dredge each rack in the
bread crumb mixture, coating each rack completely. Place the racks on a
parchment lined baking sheet and place in the oven. Roast the chops for 12
to 15 minutes for medium rare. In a large saute pan, over medium heat, melt
the butter. Add the onions. Season with salt and cayenne. Cook for 3
minutes, stirring. Add the tomatoes, olives, garlic, green onions, and
herbs, and black pepper, stirring, for 2 minutes. Add the stock and bring
to a boil. Reduce the heat and continue to cook for 2 minutes.
Remove the chops from the oven and rest for about 2 minutes before serving.
To serve, mound the potatoes in the center of each plate. Spoon the sauce
around the potatoes. Slice each rack into individual chops. Arrange three
chops around each mound of potatoes. Garnish with green onions.
Yield: 4 servings
Recipe Courtesy Emeril Lagasse 1999
GOAT CHEESE MASHED POTATOES:
Put potatoes in a pot of salted water and bring to a boil. Reduce heat and
simmer until fork tender, about 12 to 15 minutes. Remove pan from heat and
drain potatoes. Put potatoes back into the pot and return to heat. Cook for
2 to 3 minutes, stirring constantly to dehydrate potatoes. Remove from heat
and add butter and soft goat cheese. Use a hand held masher to mash
potatoes to desired consistency. Add cream until desired smoothness is
achieved. Season with salt and pepper.
Yield: 4 servings
Recipe Courtesy Emeril Lagasse 1999
Converted by MC_Buster.
Per serving: 1781 Calories (kcal); 162g Total Fat; (80% calories from fat);
28g Protein; 60g Carbohydrate; 318mg Cholesterol; 2504mg Sodium Food
Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1/2 Fruit;
31 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC13
Converted by MM_Buster v2.0n.
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