Pistachio Crusted Lamb Rack w Goat Cheese Mashed Potatoes

Recipe Ingredients

4		Lamb racks - (3 chops ea) - frenched
		Emeril's Essence - see * Note
1 cup	237ml	Creole Mustard
1 cup	237ml	Ground pistachios
1 cup	146g / 5.1oz	Fine dried bread crumbs
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Chopped yellow onions
		Salt - to taste
		Cayenne pepper - to taste
1/2 cup	73g / 2.6oz	Peeled, seeded, chopped fresh Italian
		Plum tomatoes
1/4 lb	113g / 4oz	Kalamata olives - pitted, halved
1/4 lb	113g / 4oz	Large green stuffed olives with pimientos - halved
1 tablespoon	15ml	Chopped garlic
3 tablespoons	45ml	Chopped green onions, green parts only
1 tablespoon	15ml	Finely-chopped fresh parsley
1 tablespoon	15ml	Shredded fresh basil leaves
1/2 teaspoon	2.5ml	Chopped fresh thyme leaves
		Freshly-ground black pepper - to taste
1 cup	237ml	Dark lamb or veal stock
4 cups	584g / 20oz	Goat Cheese Mashed Potatoes - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Goat Cheese Mashed Potatoes" recipes which are included in this collection.

Preheat the oven to 400 degrees.

Season the racks with Essence. Place the racks, bone-side up on the grill and cook for 2 minutes. Remove from the grill and cool. Smear each chop with Creole Mustard.

In a mixing bowl, combine the pistachios and bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Dredge each rack in the bread crumb mixture, coating each rack completely. Place the racks on a parchment-lined baking sheet and place in the oven. Roast the chops for 12 to 15 minutes for medium-rare.

In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and cayenne. Cook for 3 minutes, stirring. Add the tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat and continue to cook for 2 minutes.

Remove the chops from the oven and rest for about 2 minutes before serving. To serve, mound the potatoes in the center of each plate. Spoon the sauce around the potatoes. Slice each rack into individual chops. Arrange three chops around each mound of potatoes. Garnish with green onions.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C13)

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