Ingredients
- 12 large-eye lamb chops, frenched
- Drizzle olive oil
- Creole seasoning
- 26 Greek or Nicoise olives, pitted and quartered
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 2 ounces Goats cheese
- Salt
- Freshly ground black pepper
- 1/2 cup Dijon mustard
- 2 cups fine dried bread crumbs
- 1/4 cup olive oil
- 16 large fresh spinach leaves
Description
Roasted Lamb Chops Stuffed With Black Olives And Goat?s Cheese
Emerils
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