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Creole Mustard And Herb Crusted Lamb Chops

  • Yield: 2 servings


  • 4 (4-ounce) lamb chops, Frenched
  • 2 tablespoons olive oil
  • Essence
  • 1/2 cup Creole Mustard
  • 3 tablespoons chopped mild herbs
  • 1 cup bread crumbs
  • Apple mint relish (See New New Orleans Cookbook)
  • 1 tablespoon chopped chives
  • Couple of sprigs of rosemary, soaked in olive oil


  • Preheat the grill. Preheat the oven to 400 degrees. Season the chops with olive oil and Essence. Place the chops on the hot grill and cook for 2 minutes on each side, or until each side is marked nicely. Remove from the grill and allow to cool. Rub each chop with the Creole mustard. Combine the herbs and bread crumbs. Season the crumbs with Essence. Dredge the lamb chops in the bread crumbs. Place the crusted chops on a small roasting pan. Place in the oven and roast for 8 to 10 minutes for medium rare.