Yield: 4 servings
|4||Colorado Rack of Lamb|
|3 cups||Lamb rillette|
|1 cup||Creole Mustard|
|1 cup||Fine dried bread crumbs|
|2 tablespoons||Olive oil|
Preheat the oven to 400 degrees. Slice the racks into chops and season the entire chop with 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 1½ inches long and deep, forming a pocket. Stuff each chop with ¼ 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 ¼ cup of the bread crumbs over each chop.
Place the chops in the oven and roast the chops for 6 to 8 minutes for medium rare. Remove the chops from the oven and rest for about 2 minutes before serving.
Yield: 12 stuffed chops
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