Recipe - Colorado Stuffed Rack Of Lamb

4 Colorado Racks of Lamb
Emeril's Essence; see * Note
3 cup Lamb Rillette; see * Note
1 cup Creole mustard
1 cup Fine dried bread crumbs
2 tablespoon 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 One fourth 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
ovenproof pan. Sprinkle One fourth cup of the bread crumbs over each chop. Place
the chops in the oven and roast them for 6 to 8 minutes for mediumrare.
Remove the chops from the oven and rest for about 2 minutes before serving.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A64 broadcast 10221997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse