Colorado Stuffed Rack of Lamb

Yield:
12 stuffed chops
Level:
Easy
Ingredients
  • 4 Colorado rack of Lamb
  • Essence, recipe follows
  • 3 cups lamb rillette
  • 1 cup Creole Mustard
  • 1 cup fine dried bread crumbs
  • 2 tablespoons olive oil
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • Preheat the oven to 400 degrees. Slice the racks into chops and season the entire chop with 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 the chops for 6 to 8 minutes for medium rare. Remove the chops from the oven and rest for about 2 minutes before serving

Essence (Emeril's Creole Seasoning):
  • 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.


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