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Add a photoRaciónes: 12
Ingredientes
- 4 x Colorado Racks of Lamb see * Note
- 3 c. Lamb Rillette see * Note
- 1 c. Creole mustard
- 1 c. Fine dry bread crumbs
- 2 Tbsp. Extra virgin olive oil
Direcciones
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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.
- This recipe yields 12 stuffed chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 69 | |
| Calories from Fat 31 | 45% |
| Total Fat 3.56g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 46mg | 1% |
| Total Carbs 7.58g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.74g | 0% |
| Protein 2.11g | 3% |
