I am looking for a recipe for lamb wellington shown on the show Tony and Giorgio on the BBC.?

It was televised in 2003/4? I think and is no longer available on the BBC site. The chef in question is Giorgio Locatelli who has a restaurant in London.I am looking for a recipe for lamb wellington shown on the show Tony and Giorgio on the BBC.?
Emerilzed Lamb Wellington Recipe courtesy Emeril Lagasse


Show: Emeril Live


Episode: Emeril's New Year's Eve Party

















8 Colorado lamb chops, frenched


Olive oil, to season


Essence, to season


12 ounces Chevre cheese


4 ounces toasted pine nuts


1 teaspoon minced garlic


2 tablespoons chopped chervil


Salt and pepper


1/2 cup Creole Mustard, or coarsely ground mustard


8 (4 inches by 4 inches) squares puff pastry


1 egg, beaten


1 1/2 cups prepared veal demi-glace diluted by 1/2 cup water, hot


Several sprigs fresh rosemary





Preheat the grill.


To French the lamb chops, strip the bone of flesh and fat above the eye of the chop. Season the lamb chops with olive oil and Essence. Place the chops on the grill and cook for 2 minutes on each side. Remove the lamb from the grill and cool. In a mixing bowl, mix the cheese, pine nuts, garlic, and chervil together. Mix well and season with salt and pepper. Using a sharp knife, make a 1 inch slit on one side of each chop. Stuff each chop with 1/4 cup of the filling. Rub the mustard over each chop evenly. Make a slit in the center of each piece of puff pastry. Slide the square of puff pastry down the bone of the chop. Bring the ends of the pastry together, and seal completely. Using your hands, form the pastry neatly so it resembles the original shape of the lamb chop. Place the lamb chops on a parchment lined baking sheet. Brush each chop with the egg wash. Place the chops in a preheated 400-425 degree oven for o10 to 12 minutes. Turn temperature down to 350 and continue to bake for about 8 to 10 minutes longer, or until the pastry is.golden brown. Remove from the oven and serve two chops per person. Serve the chops with the hot demi-glace mixture and fresh rosemary sprigs.





Note: If you can't find Colorado Lamb chops, substitute New Zealand lamb chops. If you do substitute, increase the number of chops to three per person. Stuff each chop with 2 tablespoons of the filling instead of 1/4 cup. Also, increase the squares of puff pastry to 12 squares ( 3 inches by 3 inches).








Essence (Emeril's Creole Seasoning):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried leaf oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly and store in an airtight jar or container.


Yield: about 2/3 cup





Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.