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!
Pro tip: make extra stuffing to scatter around the pan. Your snacking guests will thank you!
Recipe by: Bianca Strydom, Romy Wilson, Shavan Rahim
*Selected products are available online
Lamb Rack with Mustard Grain Stuffing
Serves 4 to 6
Preparation: 15 minutes
Cooking: 45 minutes
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:
- 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.
- 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.
- 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.