Ingredients Jump to Instructions ↓

  1. 4 Lamb racks - (3 chops ea) - frenched

  2. Emeril's Essence - seeNote

  3. 1 cup 237ml Creole Mustard

  4. 1 cup 237ml Ground pistachios

  5. 1 cup 146g / 5.1oz Fine dried bread crumbs

  6. 2 tablespoons 30ml Olive oil

  7. 2 tablespoons 30ml Butter

  8. 1 cup 62g / 2 1/5oz Chopped yellow onions

  9. Salt - to taste

  10. Cayenne pepper - to taste

  11. 1/2 cup 73g / 2.6oz Peeled, seeded, chopped fresh Italian

  12. Plum tomatoes

  13. 1/4 lb 113g / 4oz Kalamata olives - pitted, halved

  14. 1/4 lb 113g / 4oz Large green stuffed olives with pimientos - halved

  15. 1 tablespoon 15ml Chopped garlic

  16. 3 tablespoons 45ml Chopped green onions, green parts only

  17. 1 tablespoon 15ml Finely-chopped fresh parsley

  18. 1 tablespoon 15ml Shredded fresh basil leaves

  19. 1/2 teaspoon 2 1/2ml Chopped fresh thyme leaves

  20. Freshly-ground black pepper - to taste

  21. 1 cup 237ml Dark lamb or veal stock

  22. 4 cups 584g / 20oz Goat Cheese Mashed Potatoes - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Goat Cheese Mashed Potatoes" recipes which are included in this collection.

  2. Preheat the oven to 400 degrees.

  3. Season the racks with Essence. Place the racks, bone-side up on the grill and cook for 2 minutes. Remove from the grill and cool. Smear each chop with Creole Mustard.

  4. In a mixing bowl, combine the pistachios and bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Dredge each rack in the bread crumb mixture, coating each rack completely. Place the racks on a parchment-lined baking sheet and place in the oven. Roast the chops for 12 to 15 minutes for medium-rare.

  5. In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and cayenne. Cook for 3 minutes, stirring. Add the tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat and continue to cook for 2 minutes.

  6. Remove the chops from the oven and rest for about 2 minutes before serving. To serve, mound the potatoes in the center of each plate. Spoon the sauce around the potatoes. Slice each rack into individual chops. Arrange three chops around each mound of potatoes. Garnish with green onions.

  7. This recipe yields 4 servings.


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