Colorado Stuffed Rack Of Lamb

Directions

1. Preheat the oven to 400 degrees.
2. Slice the racks into chops and season the entire chop with Emeril's Essence. Place the chops on the grill and cook for 1 minute on each side. Remove from the grill and cold.
3. Using a sharp knife, make a slit on the side of each chop about 1 1/2 inches long and deep, forming a pocket. Stuff each chop with 1/4 c. of the Lamb Rillette. Smear each chop with Creole mustard.
4. In a mixing bowl, combine the bread crumbs with the extra virgin olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Place the chops in an oven-proof pan. Sprinkle 1/4 c. of the bread crumbs over each chop. Place the chops in the oven and roast them for 6 to 8 min for medium-rare. Remove the chops from the oven and rest for about 2 min before serving.
5. This recipe yields 12 stuffed chops.