Stuffed Rack of Lamb
Ingredients
The lamb and stuffing
-
2
racks
lamb
-
2
cups
baby spinach
-
2
tablespoons
scallions, chopped
-
1
clove
garlic, chopped
-
1
cup
bleu cheese
-
1
cup
panko bread crumbs
-
1
large
egg, lightly beaten
-
½
cup
grape tomatoes, halved
-
to taste
sea salt and black pepper
-
1
tablespoon
Montreal seasoning
The demi-glace
-
1
teaspoon
shallot, chopped
-
½
cup
red wine
-
½
cup
beef stock
-
1
teaspoon
butter, rolled in flour
-
to taste
lamb fat from roasting pan
Instructions
- Clean the fat and silver skin from the lamb and season with salt and pepper.
- Sear the lamb in a hot pan on both sides, then set aside.
- Sauté spinach until wilted, then add tomatoes, scallions, and garlic, and cook briefly.
- Remove from heat, cool, and squeeze out excess liquid.
- Mix the spinach with bread crumbs, cheese, and egg, then season to taste.
- Stuff the mixture into the lamb racks and season with Montreal seasoning.
- Bake in a preheated oven at 400°F for about 20 minutes until the internal temperature reaches 125°F.
- Let the lamb rest for 10 minutes before slicing.
- For the demi-glace, sauté shallots, then add wine and beef stock, reducing by half.
- Thicken the sauce with butter and flour, adding lamb fat for flavor.
- Serve the lamb with demi-glace on the plate.
Nutrition Facts (estimated)
Servings
4
Calories
1165
Total fat
98g
Total carbohydrates
14g
Total protein
47g
Sodium
818mg
Cholesterol
257mg
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