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Home » Recipes » Easter Recipes

Stuffed Rack of Lamb – Restaurant Style Cooking at Home

Published: Feb 17, 2020 · Modified: Mar 15, 2022 by Chef Dennis Littley

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Restaurant Style Deliciousness just got easier with my Stuffed Rack of Lamb!

overhead view of stuffed and roasted rack of lamb  with sauce on a white plate
Table of Contents:
  • Audio Player
  • What Ingredients do You Need to Make a Stuffed Rack of Lamb?
  • What can I stuff a rack of lamb with?
  • How do you make a restaurant-style rack of lamb?
  • Can I Cut the Rack of Lamb into smaller portions?
  • Recipe: Stuffed Rack of Lamb

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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.

What Ingredients do You Need to Make a Stuffed Rack of Lamb?

ingredients to make stuffed rack of lamb on a cutting board

Let’s get our ingredients ready (aka mise en place). Lamb racks come two to a cryovac pack, 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 also find that New Zealand lamb is smaller than the American variety and fairly mild in flavor.

What can I stuff a rack of lamb with?

When stuffing a rack of lamb you can be as creative or simple as you desire. Changing the ingredients to include what you enjoy is the key to enjoying your time in the kitchen. If you like what you’re eating, you’re going to be happier creating delicious dishes in your own kitchen.

  • Bread and herb stuffing
  • Bread, herb and ground lamb (or pork sausage)
  • Bread, herb and bitter greens
  • Bread, herb apples (or pears), pecan and goat cheese (optional)

As you can see the options can be as creative as you like. The two common ingredients in all of the stuffings are bread and herbs and that is to give the stuffing substance to hold together and give the finished product eye appeal.

You can also simply roast the rack coating it with either oil or dijon mustard and your favorite seasonings.

overhead shot of an uncooked stuffed rack of lamb on a white plate

Once your ingredients are combined all the hard work is done and your stuffed rack of lamb is ready to roast. It really is that simple.

overhead shot of a roasted stuffed rack of lamb with sauce under one end on a white plate

How do you make a restaurant-style rack of lamb?

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 delicious results faster and easier than you thought possible!

Restaurant-style dishes are easier to make than you might think. Following a few simple rules and learning the techniques used by professional chefs will open up a whole new world of cooking to you. After all, it’s not rocket science it’s simply about the ingredients you use and the way you prepare them. 

side view of stuffed roasted rack of lamb with a demi glace on a white plate

Can I Cut the Rack of Lamb into smaller portions?

Yes, you can. Prior to stuffing the rack of lamb, you can cut the rack in half or into 2 or 3 bone segments. Then stuff the segments and roast. The smaller racks will take less time to cook, so remember to keep an eye on them. You may need to reduce the cooking time by 30-40 percent.

If you enjoyed this recipe you might also like these recipes:

  • Oven Roasted Leg of Lamb
  • Grilled Lamb Chops with Watermelon Feta Salad
  • Marinated Grilled Lamb Chops with Mint Pesto

spinach, Easter, dinner , lamb

Stuffed Rack of Lamb

Chef Dennis Littley
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!
4.96 from 46 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Entree
Cuisine American
Servings 4
Calories 1165 kcal

Ingredients
 
 

  • 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
  • ½ cup grape tomatoes cut in half or roasted red peppers
  • Sea Salt and Black Pepper to taste
  • 1 tablespoon Montreal Seasoning or cracked black pepper and coarse sea salt

Demi-Glace

  • 1 teaspoon chopped shallot
  • ½ cup red wine
  • ½ cup beef stock
  • 1 teaspoon butter rolled in flour beurre manie
  • lamb fat from roasting pan

Instructions
 

  • 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.

Demi-Glace

  • Place chopped shallots in a small saucepan 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.
  • The 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!

Nutrition

Calories: 1165kcalCarbohydrates: 14gProtein: 47gFat: 98gSaturated Fat: 45gCholesterol: 257mgSodium: 818mgPotassium: 824mgFiber: 1gSugar: 2gVitamin A: 1940IUVitamin C: 7.6mgCalcium: 264mgIron: 5.1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.96 from 46 votes (5 ratings without comment)

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    Recipe Rating




  1. Vũ Thanh Hà says

    November 24, 2017 at 8:28 am

    5 stars
    Looks so yummyyyy omg!! I will absolutely try it tomorrow!! Thanks for sharing <3

    Reply
  2. Mai Pham says

    November 23, 2017 at 9:58 am

    4 stars
    What a wonderful meal! I really love the lamb. I was amazed at you recipe. It’s perfect. I’ll give this a try. Thanks for your post.

    Reply
  3. Michael says

    November 22, 2017 at 11:40 pm

    5 stars
    Wow this is awesome! Will deinitely need to try this recipe soon

    Reply
  4. Angela Cardamone @marathonsandmotivation.com says

    November 22, 2017 at 8:50 am

    5 stars
    This looks amazing! I love rack of lamb, but have not had it stuffed, so will give it a try!!

    Reply
  5. jill conyers says

    November 22, 2017 at 4:53 am

    I’ve never cooked or eaten lamb but I know people that have and they love it.

    Reply
  6. Sylvie Anne Hanes says

    November 21, 2017 at 9:20 pm

    Lamb is my favorite protein. I so enjoy cooking it, and it’s always a hit at any gathering I have. I especially seek recipes that have different toppings – and I look forward to trying this recipe. Thanks for sharing!

    Reply
  7. Julie Syl says

    November 21, 2017 at 9:18 pm

    5 stars
    Wow!! This stuffed rack of lamb looks so delicious and really tempting. My husband would love this so much. I will absolutely shared this to him.

    Reply
  8. Lois Alter Mark says

    November 21, 2017 at 6:32 pm

    That looks amazing! I can’t imagine ever being able to make that myself!

    Reply
  9. CASSIE says

    November 21, 2017 at 1:56 pm

    5 stars
    This sounds magical! Lamb is my favourite type of meat, and I love enjoying a rack of lamb out at a restaurant but never thought to make myself! Thanks for inspiring me

    Reply
  10. hey sharonoox says

    November 21, 2017 at 1:11 pm

    5 stars
    I’ve never cook lamb before but this looks so delicious that I got to try it. My hubby likes lamb so I know he’s going to be very pleased. Thanks for the recipe!

    Reply
  11. Thena says

    November 21, 2017 at 7:37 am

    5 stars
    Wow, this dish is beyond beautiful! I’ve never tried lamb before, but I have heard that it is amazing!

    Reply
  12. Jack bransson says

    November 21, 2017 at 2:55 am

    This is delicious recipe and i think we do have all the ingredients for it. I think we will give it a try and taste it. It would be selfish if i dont thank you, so thank you so much for providing it to us!

    Reply
  13. Heather says

    November 20, 2017 at 10:31 pm

    5 stars
    I never even thought of cooking a rack of lamb, it sounds amazing but a little scary!

    Reply
  14. Christina says

    November 20, 2017 at 8:02 pm

    5 stars
    Wow, this looks absolutely amazing! I will have to try this recipe.

    Reply
  15. Andrea says

    November 20, 2017 at 12:42 pm

    5 stars
    Looks like a great recipe, but considering that i don’t use alcohol in any form, i would use chicken broth or vegetable broth instead of red wine

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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