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Ingredients

• 4 x half-racks of lamb - (abt 1 lb ea)
• 2 Tbsp. Emeril's Original Essence see * Note
• 1 Tbsp. unsalted butter
• 1/4 c. finely-minced yellow onions
• 2 Tbsp. diced minced celery
• 1 Tbsp. chopped shallots
• 3/4 tsp salt
• 1/8 tsp freshly-grnd black pepper
• 1/2 tsp chopped garlic
• 1/4 c. finely-minced dry apricots
• 1/4 c. golden brown raisins
• 1/4 c. finely-minced prunes
• 1 c. port
• 1 Tbsp. minced fresh mint leaves
• 1/4 c. grnd walnuts
• 1 c. plain bread crumbs
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1/2 c. Creole mustard
•     (or possibly other whole-grain, spicy mustard)
• 2 tsp extra virgin olive oil
• 1 Tbsp. chopped shallots
• 1 tsp chopped garlic
• 1/4 c. finely-minced onion
• 1/4 c. dry fruit stuffing
• 3/4 c. dry red wine
• 2 c. veal/lamb stock
• 1 Tbsp. walnuts grnd very fine
• 1 Tbsp. minced sage
•     Salt to taste
•     Freshly-cracked black pepper to taste
• 3 Tbsp. cool butter

Description

Season The Fat On The Meaty Sides Of Each Rack With 1 Tbsp. Of The Essence. Heat The Butter In A Medium Skillet Over Medium-high Heat. Add In The Onions, Celery, Shallots, 1/4 Tsp.…

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