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Ingredients

• 4 half-racks of lamb, about 1-pound each
• 2 tablespoons Emeril's Original Essence, recipe follows
• 1 tablespoon unsalted butter
• 1/4 cup finely chopped yellow onions
• 2 tablespoons diced 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 prunes
• 1 cup port
• 1 tablespoon chopped fresh mint leaves
• 1/4 cup ground walnuts
• 1 cup plain bread crumbs
• 2 tablespoons extra-virgin olive oil
• 1/2 cup Creole mustard, or other whole-grain, spicy mustard
• Sauce, recipe follows

Description

Food Network Invites You To Try This Fruit Stuffed Rack Of Lamb Recipe From Emeril Lagasse.

Food Network