Stuffed Rack Of Lamb For Two Recipes

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STUFFED RACK OF LAMB



Stuffed Rack of Lamb image

Cook up deliciousness just like your favorite restaurant my with my stuffed rack of lamb. It's easy to make and will definitely be a show stopper!

Provided by Chef Dennis Littley

Categories     Entree

Time 1h15m

Number Of Ingredients 15

2 lamb racks at room temperature
2 cups baby spinach
2 tablespoons scallions (chopped (shallots make a nice substitute))
1 clove garlic (chopped)
1 cup bleu cheese cheese
1 cup panko bread crumbs
1 egg (lightly beaten)
1/2 cup grape tomatoes cut in half (or roasted red peppers)
Sea Salt and Black Pepper to taste
1 tbsp Montreal Seasoning (or cracked black pepper and coarse sea salt)
1 teaspoon chopped shallot
1/2 cup red wine
1/2 cup beef stock
1 teaspoon butter rolled in flour (beurre manie)
lamb fat from roasting pan

Steps:

  • Clean some of the fat and silver skin from lamb. Season with sea salt and black pepper. (lamb should be at room temperature before roasting)
  • Place lamb meat side down in hot saute pan and allow the meat to sear well, then turn it over and sear the other side. Set aside until ready to stuff
  • Saute spinach until it starts to wilt, then add the tomato halves and continue to saute for a minute, then add the chopped scallions and garlic and saute for another minute.
  • Remove the spinach mixture from the heat and allow to cool.
  • After the spinach mixture has cooled down a bit, place the mixture in a strainer and squeeze out as much of the liquid as possible in the strainer.
  • Place the spinach mixture into a mixing bowl and add the bread crumbs, cheese, and egg. Mix well and season with sea salt and black pepper to taste.
  • Take half the mixture and place it in the little gully between the high part of the lamb rack and the bones. Mound the stuffing evenly distributing on the top of the rack of lamb.
  • Repeat the process with the other rack, then season them both with a teaspoon of Montreal brand beef seasoning (or just cracked black pepper and sea salt) then sprinkle the meat with a little of the panko bread crumbs.
  • Place the Rack of lamb in a 400 degree preheated oven for about 20 minutes. Temp the lamb using a thermometer until it reads 125 degrees ( the internal temperature will rise 5-10 degrees more after removing from the oven) Allow lamb to rest 10 minutes before cutting.

Nutrition Facts : Calories 1165 kcal, Carbohydrate 14 g, Protein 47 g, Fat 98 g, SaturatedFat 45 g, Cholesterol 257 mg, Sodium 818 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CROWN LAMB ROAST WITH SAGE STUFFING



Crown Lamb Roast with Sage Stuffing image

Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 racks of lamb, tied into a crown roast,minimum 12 cutlets
3/4 ounce butter
2 onions, chopped
1 green apple, peeled and chopped
1 cup fresh breadcrumb
2 tablespoons fresh sage, chopped
1 tablespoon fresh parsley, chopped
1/4 cup unsweetened apple juice
2 eggs, separated

Steps:

  • Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
  • Trim excess fat and sinew off meat.
  • Combine breadcrumbs, sage and parsley.
  • Melt the butter in a small pan.
  • Add the onion and apple and cook over medium heat until soft.
  • Remove from the heat and stir into combined breadcrumbs/sage/parsley.
  • Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
  • Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
  • Fold lightly into the stuffing mixture.
  • Place the crown roast in a shallow roasting pan.
  • Place a sheet of lightly greased foil in the base of the roast cavity.
  • Spoon the stuffing into the foil cavity, pressing in lightly.
  • Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
  • Remove from oven and let the lamb sit for 10 minutes prior to carving.
  • Cut between the cutlets to separate and serve.

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