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["Preheat the oven to 400 degrees.", "Slice the racks into chops and season the entire chop with 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 the chops for 6 to 8 minutes for medium rare.", "Remove the chops from the oven and rest for about 2 minutes before serving", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
