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Ingredients

• Four 1-pound half-racks of lamb (about 16 chops)
• 2 tablespoons Emerils Original Essence or
• Creole Seasoning
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped yellow onions
• 2 tablespoons finely chopped celery
• 1 tablespoon minced shallots
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 cup finely chopped dried apricots
• 1/4 cup golden raisins
• 1/4 cup finely chopped pitted prunes
• 1 cup ruby port wine
• 1/4 cup ground walnuts
• 1 tablespoon chopped fresh mint
• 1 cup fine dried bread crumbs
• 2 tablespoons extra-virgin olive oil
• 1/2 cup Creole or other spicy whole-grain mustard

Description

Stuffed Rack Of Lamb

Emerils