Colorado stuffed rack of lamb

Yield: 4 servings

Measure Ingredient
4 Colorado Rack of Lamb
Essence
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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