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1
Preheat the oven to 400 degrees F.
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2
Season the racks with Essence.
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3
Place the racks, bone side up on the grill and cook for 2 minutes.
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4
Remove from the grill and cool.
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5
Smear each chop with Creole Mustard.
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6
In a mixing bowl, combine the pistachios and bread crumbs with the olive oil.
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7
Season the crumbs with Essence.
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8
Mix the crust thoroughly.
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9
Dredge each rack in the bread crumb mixture, coating each rack completely.
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10
Place the racks on a parchment lined baking sheet and place in the oven.
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11
Roast the chops for 12 to 15 minutes for medium rare.
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12
In a large saute pan, over medium heat, melt the butter.
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13
Add the onions.
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14
Season with salt and cayenne.
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15
Cook for 3 minutes, stirring.
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16
Add the tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes.
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17
Add the stock and bring to a boil.
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18
Reduce the heat and continue to cook for 2 minutes.
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19
Remove the chops from the oven and rest for about 2 minutes before serving.
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20
To serve, mound the potatoes in the center of each plate.
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21
Spoon the sauce around the potatoes.
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22
Slice each rack into individual chops.
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23
Arrange three chops around each mound of potatoes.
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24
Garnish with green onions.
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25
Combine all ingredients thoroughly.
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26
Put potatoes in a pot of salted water and bring to a boil.
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27
Reduce heat and simmer until fork tender, about 12 to 15 minutes.
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28
Remove pan from heat and drain potatoes.
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29
Put potatoes back into the pot and return to heat.
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30
Cook for 2 to 3 minutes, stirring constantly to dehydrate potatoes.
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31
Remove from heat and add butter and soft goat cheese.
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32
Use a hand held masher to mash potatoes to desired consistency.
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33
Add cream until desired smoothness is achieved.
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34
Season with salt and pepper.
