Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lamb chops - (4 chops) - Frenched

  2. 2 tablespoons 30ml Olive oil Emeril's Essence - seeNote

  3. 1/2 cup 118ml Creole mustard

  4. 3 tablespoons 45ml Chopped mild herbs

  5. 1 cup 146g / 5.1oz Bread crumbs Mustard Sauce - seeNote Apple Mint Relish - - not in collection (See New New Orleans Cookbook) Rosemary sprigs - soaked in olive oil

  6. 1 tablespoon 15ml Chopped chives Brunoise peppers

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Mustard Sauce" recipes which are included in this collection. Preheat the grill. Preheat the oven to 400 degrees. Season the chops with olive oil and Emeril's Essence. Place the chops on the hot grill and cook for 2 minutes on each side, or until each side is marked nicely. Remove from the grill and allow to cool. Rub each chop with the Creole mustard. Combine the herbs and bread crumbs. Season the crumbs with Essence. Dredge the lamb chops in the bread crumbs. Place the crusted chops in a small roasting pan. Place in the oven and roast for 8 to 10 minutes for medium-rare. Spoon the Mustard Sauce in the center of the plate. Mound the Apple Mint Relish in the center of the plate. Lay the chops against the relish. Ignite the rosemary sprigs and place on the lamb. Garnish with chives and brunoise peppers. This recipe yields 2 servings.


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