Apricot Stuffed Lamb Rack ( Steam Combi or Conventional Oven)

 

One of my favourite cuts of meat is a Rack of Lamb. – Its so quick to cook and gives such an elegant result .

There are so many variations on how to cook it but this method will wow your guests and its really so easy to do.

This can be cooked in a Conventional Oven or in a Steam Combination oven.

 

Conventional Oven – heat to 210C

Steam Oven – Use  half steam and 220 C

Firstly trim away some of the fat from the edge of the lamb leaving about 1/4 to half an inch .

Then take a small sharp knife and cut a slit in the meat about half an inch from the bone on each end of the rack  – With your finger bore a hole through the rack to form a tunnel.

Taking the stuffing a teaspoon full at a time stuff it into the tunnel until you have half filled it, then turn and stuff the other end.

Heat some oil in a frying pan and brown the meat, starting with the fatty side and then doing each end and the underside of the rack.

Just a few minutes will be sufficient .

 

Place the rack in the preheated oven for approximately 20 minutes for medium rare ( slightly pink meat inside)

Remove and let stand for at least 5 minutes if you can before slicing through each bone for serving

 

 

Apricot Lamb Stuffing

1/2 Cup Chopped Dried Apricots
1/2 Cup Chopped Raw Cashew Nuts  ( or you can replace with Breadcrumbs if you wish)
1 Spring of Rosemary ( Strip leaves from stem and discard stem)
small handful of Fresh Mint Leaves
1 tspn Sweet Paprika
1/2 tspn Salt
2-3tbsn lemon juice. and rind of half a lemon

Place all ingredients in foodprocessor and blitz to crumb consistency.

Apricots may be substituted with dates, prunes or any other dried fruit .  Mint and Rosemary may be substituted with any other fresh herbs.