Ingredients

• 1/4 cup dried fine bread crumbs
• 1 1/2 teaspoons chopped fresh basil leaves
• 1/2 teaspoon chopped fresh rosemary leaves
• 1/2 teaspoon chopped fresh thyme leaves
• 1 1/2 tablespoons olive oil
• 2 1/2 teaspoons Essence, recipe follows
• 1 rack of lamb (8 bones), trimmed and Frenched
• 2 tablespoons Creole mustard or other whole-grain mustard
• Herbed Potato Cake, recipe follows
• Rosemary Jus, recipe follows

Directions

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

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.

Herbed Potato Cake:

3/4 to 1 pound Idaho potatoes, peeled and grated

1/2 onion, grated

1 large egg

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh basil leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon salt

Pinch freshly ground black pepper

3 tablespoons vegetable oil or clarified butter

Essence, recipe follows

Rinse the potatoes in a large bowl of water and drain well. Place in a dish towel and wring dry.

Place the potatoes in a large bowl and add the remaining ingredients except oil and Essence. Stir to mix well.

In a large skillet, heat the oil over medium-high heat.

Pat the potato mixture into a large round, then press into a cake about 1/2-inch thick, squeezing out any excess moisture. Place in the skillet and cook until golden brown, about 6 minutes per side, turning twice.

Remove from the pan and drain on paper towels. Season lightly with Essence and serve hot.

Yield: 1 large cake (2 servings)

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

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.

Rosemary Jus:

2 teaspoons olive oil

2 tablespoons minced shallots

1 tablespoon minced garlic

1 tablespoon chopped fresh rosemary leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups lamb stock, veal stock, or reduced chicken stock

Heat the oil in a small saucepan over medium-high heat. Add the shallots, garlic, rosemary, salt, and pepper and cook, stirring, for 30 seconds. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer into a small saucepan. Serve immediately, or cover to keep warm until ready to serve.

Yield: 1 cup