Season the chops lightly on both sides with salt and pepper. Combine the flour and Essence in a shallow bowl. Add the chops to the flour and turn to coat evenly, shaking to remove any excess.

In a large, deep skillet, heat the oil over medium-high heat. Add the lamb and cook for 4 minutes. Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme. Cook, stirring, until the onions are wilted, 3 minutes. Add rosemary and cook for 1 minute. Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan. Turn the chops and cook for 1 additional minute for medium-rare. Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme.

Serve immediately. Serve on Maccheroni alla Chitarra Aglio e Olio.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Roll pasta dough out to the second thinnest setting on a pasta machine. Lay pasta over a chitarri. Using a rolling pin, roll over the dough so the strings cut the pasta. Repeat with all of the dough.

Cook pasta in boiling, salted water until al dente. Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Drain pasta and place in a bowl. Add olive oil mixture and toss.

Mix the semolina, flour, and salt together. On a large work surface, form a mound with the semolina mixture and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Roll out and cut to desired shape.

Yield: 1 pound of pasta/4 servings