Ingredients Jump to Instructions ↓

  1. 4 Colorado Rack of Lamb Essence

  2. 3 cups of Lamb Rillette

  3. 1 cup Creole Mustard

  4. 1 cup fine dried bread crumbs

  5. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Slice the racks into chops and season the entire chop with Essence. Place the chops on the grill and cook for 1 minute on each side. Remove from the grill and cool. 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 cup of the lamb rillette. Smear each chop with Creole Mustard. In a mixing bowl, combine the bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Place the chops in an oven-proof pan. Sprinkle 1/4 cup of the bread crumbs over each chop. Place the chops in the oven and roast the chops for 6 to 8 minutes for medium rare. Remove the chops from the oven and rest for about 2 minutes before serving. Yield : 12 stuffed chops


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