Stuffed Rack of Lamb
Ideal for entertaining or just as a special family meal, this dish features tender lamb with a tasty stuffing and a moreishly rich and delicious sauce.
How long will it take?
1 hour 20 minutes
What’s the serving size?
What do I need?
- 2 x 6-8 bone lamb racks
- Salt and freshly ground black pepper
- 2 cups baby spinach
- 2 tbsp shallots, chopped
- 1 clove garlic, chopped
- 250 g blue cheese
- 1 cup breadcrumbs
- 1 egg, lightly beaten
- 125 g cherry tomatoes, halved
For the sauce
- 1 tsp chopped shallot
- ½ cup red wine
- ½ cup beef stock
- 1 tsp butter
- 1 tsp plain flour
How do I make it?
- Preheat oven to 200C.
- Season lamb racks with salt and pepper.
- Place lamb in a hot frying pan and sear on all sides. Set aside.
- Add spinach with a dribble of water to a large frying pan over medium-high heat. Cook until the spinach starts to wilt, then add tomatoes and cook for a minute or so before adding shallots and garlic. Cook for two minutes, then remove from heat and set aside to cool.
- When the mixture has cooled a bit, strain through a fine strainer to remove as much liquid as possible then place into a bowl with bread crumbs, blue cheese and egg. Mix and season.
- Work the spinach mixture into the gaps between the bones on the lamb rack and across the top of the rack. Repeat for the other lamb rack.
- Place racks in oven and cook for 20 to 30 minutes depending on how well-done you like your lamb.
- Remove from oven and allow to rest for at least 10 minutes before cutting.
- To make the sauce
- Place shallots in a small saucepan over medium heat. Add red wine and beef stock. Bring to the boil and cook until the volume has reduced by half.
- Add butter and flour and stir well. Reduce heat to low and simmer for 20 minutes or until the sauce has reduced by half again.
- To serve, add sauce to plate and top with lamb.