Restaurant Style Deliciousness, just got easier with my Stuffed Rack of Lamb!
If you’re looking for a show stopper for your next dinner party, or for an extra special dinner at home, my Stuffed Rack of Lamb is exactly what you’re looking for.
Lets get our ingredients ready (aka mise en place). Lamb racks come two to a cryovac pac, so keep that in mind when purchasing them. You’ll find lamb is very expensive at your local grocer, but big box stores like Sam’s Club usually have them at a much better price, and I’ve found the quality of their lamb to be excellent. You’ll find that New Zealand lamb is a smaller than the American variety and fairly mild in flavor.
Once your ingredients are combined all the hard work is done and your stuffed rack of lamb is ready to roast.
The only thing you have left to do to make this an over the top meal is to make a demi-glace for the lamb. It’s simply a stovetop reduction that will produce restaurant style results faster and easier than you thought possible!
- 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 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
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 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 tomato halves and continue to saute for a minute, then add the chopped scallions 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 it along 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.
Place chopped shallots in a small sauce pan over medium heat. Add red wine and beef stock.
Bring mixture to a boil and allow to reduce by 50%.
Add butter rolled in flour to thicken the sauce, continue simmering on low for about 20 minutes or until reduced by half again.
Sauce should be thick enough to coat the back of a spoon. You want to the sauce to be thick enough to remain stationary on the plate, it should not be watery.
Add any lamb fat that was in the roasting pan to the sauce to kick up the flavor a little more.
Add sauce to plate , starting in a corner of the plate so you can see some of the sauce, then position the stuffed rack in the center of the plate and serve.
You can easily serve a half a rack per person with a seafood item for a surf and turf dinner!