Colorado Stuffed Rack of Lamb

• 4 Colorado rack of Lamb
• Essence, recipe follows
• 3 cups lamb rillette
• 1 cup Creole Mustard
• 1 cup fine dried bread crumbs
• 2 tablespoons olive oil
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees.
2. Slice the racks into chops and season the entire chop with Essence.
3. Place the chops on the grill and cook for 1 minute on each side.
4. Remove from the grill and cool.
5. Using a sharp knife, make a slit on the side of each chop about 1 1/2 inches long and deep, forming a pocket.
6. Stuff each chop with 1/4 cup of the lamb rillette.
7. Smear each chop with Creole Mustard.
8. In a mixing bowl, combine the bread crumbs with the olive oil.
9. Season the crumbs with Essence.
10. Mix the crust thoroughly.
11. Place the chops in an oven-proof pan.
12. Sprinkle 1/4 cup of the bread crumbs over each chop.
13. Place the chops in the oven and roast the chops for 6 to 8 minutes for medium rare.
14. Remove the chops from the oven and rest for about 2 minutes before serving
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
18. Published by William and Morrow, 1993.

colorado rack, lamb rillette, creole mustard, bread crumbs, olive oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/colorado-stuffed-rack-of-lamb-recipe.html (may not work)