Stuffed Rack of Lamb
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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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 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 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 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.
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!
Calories: 1165kcal | Carbohydrates: 14g | Protein: 47g | Fat: 98g | Saturated Fat: 45g | Cholesterol: 257mg | Sodium: 818mg | Potassium: 824mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1940IU | Vitamin C: 7.6mg | Calcium: 264mg | Iron: 5.1mg