Instructions: Preheat the oven to 400 degrees.

Slice the racks into chops and season the entire chop with Emerils Essence. Place the chops on the grill and cook for 1 minute on each side. Remove from the grill and cool.

Using a sharp knife, make a slit on the side of each chop about 1 1/2 inches long and deep, forming a pocket. Stuff each chop with 1/4 cup of the Lamb Rillette. Smear each chop with Creole mustard.

In a mixing bowl, combine the bread crumbs with the olive oil. Season the crumbs with Essence. Mix the crust thoroughly. Place the chops in an oven-proof pan. Sprinkle 1/4 cup of the bread crumbs over each chop. Place the chops in the oven and roast them for 6 to 8 minutes for medium-rare. Remove the chops from the oven and rest for about 2 minutes before serving.

This recipe yields 12 stuffed chops.

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