Colorado Stuffed Rack of Lamb

Title:
Colorado Stuffed Rack of Lamb

Yield:
12 Servings

Categories:
Main
Dishes,
Lamb




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






 * 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