Recipe - Creole Mustard And Herb Crusted Lamb Chops

1 Egg
1 tablespoon Minced garlic
2 tablespoon Fresh lemon juice
1 tablespoon Chopped parsley
2 tablespoon Chopped green onions
2 tablespoon Creole or wholegrain
mustard
1 Roasted poblano; peeled,
seeded, and chopped
1 cup Olive oil
One fourth teaspoon Cayenne pepper
1 teaspoon Salt

Put the egg, garlic, lemon juice, parsley, green onions, Creole mustard and
poblano in a food processor and puree for 15 seconds. With the processor
running, pour the oil through the feed tube in a steady stream. Add the
cayenne and salt and pulse once or twice to blend. Cover and let sit for 1
hour in the refrigerator before using. Best if used within 24 hours.

This recipe yields 1 1/3 cups of sauce.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A65 broadcast 10241997) 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