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.