Creole mustard & herb crusted lamb chops
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | lamb chops - (4 chops); frenched |
| 2.00 | tablespoon | olive oil |
| 1 | emerils essence; see * note | |
| ½ | cup | creole mustard |
| 3.00 | tablespoon | chopped mild herbs |
| 1.00 | cup | bread crumbs |
| 1 | mustard sauce; see * note | |
| 1 | apple mint relish; - not in collection | |
| 1 | (see new new orleans cookbook) | |
| 1 | rosemary sprigs; soaked in olive oil | |
| 1.00 | tablespoon | chopped chives |
| 1 | brunoise peppers | |
Directions
* Note: See the “Emeril’s Essence Information” and “Mustard Sauce” recipes which are included in this collection.
Preheat the grill. Preheat the oven to 400 degrees. Season the chops with olive oil and Emeril’s Essence. Place the chops on the hot grill and cook for 2 minutes on each side, or until each side is marked nicely. Remove from the grill and allow to cool. Rub each chop with the Creole mustard. Combine the herbs and bread crumbs. Season the crumbs with Essence. Dredge the lamb chops in the bread crumbs. Place the crusted chops in a small roasting pan. Place in the oven and roast for 8 to 10 minutes for medium-rare. Spoon the Mustard Sauce in the center of the plate. Mound the Apple Mint Relish in the center of the plate. Lay the chops against the relish. Ignite the rosemary sprigs and place on the lamb. Garnish with chives and brunoise peppers. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2405 broadcast 01-02-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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