Emerilized lamb wellington

Yield: 4 servings

Measure Ingredient
8.00 colorado lamb chops; frenched
1 olive oil; to season
1 emeril's essence; see * note
12.00 ounce chevre cheese
4.00 ounce pine nuts; toasted
1.00 teaspoon minced garlic
2.00 tablespoon chopped chervil
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup creole mustard
8.00 puff pastry squares -; (4 by 4)
1.00 egg; beaten
1½ cup prepared veal demi-glace; diluted with
½ cup hot water
1 several sprigs fresh rosemary

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill. To French the lamb chops, strip the bone of flesh and fat above the eye of the chop. Season the lamb chops with olive oil and Emeril's Essence. Place the chops on the grill and cook for 2 minutes on each side. Remove the lamb from the grill and cool.

Preheat the oven to 400 degrees. In a mixing bowl, mix the cheese, pine nuts, garlic, and chervil together. Mix well and season with salt and pepper. Using a sharp knife, make a 1 inch slit on one side of each chop. Stuff each chop with ¼ cup of the filling. Rub the mustard over each chop evenly. Make a slit in the center of each piece of puff pastry. Slide the square of puff pastry down the bone of the chop. Bring the ends of the pastry together, and seal completely. Using your hands, form the pastry neatly so it resembles the original shape of the lamb chop. Place the lamb chops on a parchment-lined baking sheet. Brush each chop with the egg wash.

Place the chops in the oven and bake for about 12 to 15 minutes or until the pastry is golden brown. Remove from the oven and serve two chops per person. Serve the chops with the hot demi-glace mixture and fresh rosemary sprigs. This recipe yields 4 servings.

Comments: If you can't find Colorado Lamb chops, substitute New Zealand lamb chops. If you do substitute, increase the number of chops to three per person. Stuff each chop with 2 tablespoons of the filling instead of ¼ cup. Also, increase the squares of puff pastry to 12 squares (3 inches by 3 inches).

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A84 broadcast 12-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

01-16-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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