Creole Mustard and Herb Crusted Lamb Chops

Yield:
2 servings
Level:
Easy
Ingredients
  • 4 (4-ounce) lamb chops, Frenched
  • 2 tablespoons olive oil
  • Essence, recipe follows
  • 1/2 cup Creole Mustard Sauce, recipe follows
  • 3 tablespoons chopped mild herbs
  • 1 cup bread crumbs
  • Apple Mint Relish (See New New Orleans Cookbook)
  • 1 tablespoon chopped chives
  • A couple of sprigs of rosemary, soaked in olive oil
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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 oregano
  • 1 tablespoon dried thyme
  • CREOLE MUSTARD SAUCE
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1/4 cup white wine
  • 3 tablespoons Dijon mustard
  • 1 cup heavy cream
  • Salt and pepper
Directions

Preheat the grill. Preheat the oven to 400 degrees. Season the chops with olive oil and Essence. Place the chops on the hot grill and cook for 2 minutes on each side, or until each side is marked nicely. Remove from the grill and allow to cool. Rub each chop with the Creole mustard. Combine the herbs and bread crumbs. Season the crumbs with Essence. Dredge the lamb chops in the bread crumbs. Place the crusted chops on a small roasting pan. Place in the oven and roast for 8 to 10 minutes for medium rare.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

CREOLE MUSTARD SAUCE

In a saute pan, whisk the shallots, garlic, wine and mustard together. Bring the liquid up to a boil and reduce to a simmer. Reduce the liquid by half, about 2 minutes. Whisk in the cream and bring back up to a boil. Reduce to a simmer. Simmer the sauce until it thickens and coats the back of a spoon. Season with salt and pepper. Spoon the sauce in the center of the plate. Mound the relish in the center of the plate. Lay the chops against the relish. Ignite the rosemary sprig and place on the lamb. Garnish with chives and brunoise peppers. Yield: about 2/3 cup


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