Restaurant Style Deliciousness just got easier with my 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?
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.
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.
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.
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
Stuffed Rack of Lamb
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!
Vũ Thanh Hà says
Looks so yummyyyy omg!! I will absolutely try it tomorrow!! Thanks for sharing <3
Mai Pham says
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.
Michael says
Wow this is awesome! Will deinitely need to try this recipe soon
Angela Cardamone @marathonsandmotivation.com says
This looks amazing! I love rack of lamb, but have not had it stuffed, so will give it a try!!
jill conyers says
I’ve never cooked or eaten lamb but I know people that have and they love it.
Sylvie Anne Hanes says
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!
Julie Syl says
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.
Lois Alter Mark says
That looks amazing! I can’t imagine ever being able to make that myself!
CASSIE says
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
hey sharonoox says
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!
Thena says
Wow, this dish is beyond beautiful! I’ve never tried lamb before, but I have heard that it is amazing!
Jack bransson says
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!
Heather says
I never even thought of cooking a rack of lamb, it sounds amazing but a little scary!
Christina says
Wow, this looks absolutely amazing! I will have to try this recipe.
Andrea says
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