The secret to the showstopping stuffed lamb rack

Searing the fat makes for extra flavour later – and the stuffing seals the deal. 
Pro tip: make extra stuffing to scatter around the pan. Your snacking guests will thank you!

Recipe by: Bianca Strydom, Romy Wilson, Shavan Rahim  

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Lamb Rack with Mustard Grain Stuffing

Serves 4 to 6
Preparation: 15 minutes 
Cooking: 45 minutes

Ingredients:

For the stuffing:

  • 3 T olive oil
  • 1 shallot, chopped
  • 4 garlic cloves, crushed
  • 150 g breadcrumbs, toasted
  • 1 x 250 g Woolworths 7 Grain Medley
  • Salt, to taste
  • 2 T Dijon mustard

 

  • 1 lamb rack
  • 1 T olive oil
  • Salt, to taste
  • Pepper, to taste
  • polenta, pita breads and tzatziki, for serving
     

Cooking intructions:

  1. To make the stuffing, heat the oil in a pan and cook the shallots and garlic until translucent. Add the breadcrumbs and cook until slightly caramelised. Add the 7 grain medley and heat through. Remove from the heat and season well. Stir the mustard through the stuffing. 
  2. Season the lamb rack and sear on the fat side over a medium heat until golden brown. Once seared, make a 2–3 cm incision into the meat against the bone, stuff and truss. 
  3. Finish in the oven at 180°C for 15–25 minutes depending on the size of the rack. Slice and serve with creamy polenta or pitas and tzatziki.