Fruit Stuffed Rack Of Lamb Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup plain bread crumbs

2 1/2 tablespoons paprika

1/4 cup finely chopped yellow onions

1 tablespoon dried leaf oregano

2 tablespoons extra-virgin olive oil

1/4 cup finely chopped dried apricots

4 half-racks of lamb, about 1-pound each

1/4 cup finely chopped onion

1 tablespoon dried thyme

Salt and fresh cracked black pepper

1/4 cup finely chopped prunes

1 tablespoon chopped fresh mint leaves

2 teaspoons olive oil

1 teaspoon minced garlic

1 tablespoon cayenne pepper

1/4 cup dry fruit stuffing

Sauce, recipe follows

1/8 teaspoon freshly ground black pepper

3 tablespoons cold butter

1/2 cup Creole mustard, or other whole-grain, spicy mustard

1 tablespoon chopped sage

2 cups veal/lamb stock

1 cup port

1 tablespoon minced shallots

1/4 cup ground walnuts

2 tablespoons diced chopped celery

2 tablespoons Emeril's Original Essence, recipe follows

1 tablespoon unsalted butter

1 tablespoon black pepper

1/2 teaspoon minced garlic

2 tablespoons garlic powder

1/4 cup golden raisins

3/4 cup dry red wine

2 tablespoons salt

1 tablespoon walnuts, ground very fine

3/4 teaspoon salt

1 tablespoon onion powder

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