Colorado Stuffed Rack Of Lamb Recipe - Cooking Index
Colorado Stuffed Rack Of Lamb Recipe - Cooking Index
| 4 | Colorado Racks of Lamb | |
| Emeril's Essence - see * Note | ||
| 3 cups | 187g / 6.6oz | Lamb Rillette - see * Note |
| 1 cup | 237ml | Creole mustard |
| 1 cup | 146g / 5.1oz | Fine dried bread crumbs |
| 2 tablespoons | 30ml | 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.
This recipe yields 12 stuffed chops.
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
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