Feta Stuffed Rack Of Lamb With Pumpkin Seed Crust And Chipotle Sauce Recipes

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STUFFED RACK OF LAMB FOR TWO



Stuffed Rack of Lamb for Two image

Rack of lamb is the most elegant of all red meats, the perfect special-occasion entree, and can be as easy or as elaborate as you like. Here, we start with a marinade of common Mediterranean flavors rubbed onto the outside of the meat, and then gild the lily a little more by actually stuffing the rack, it's fun to do, and everybody enjoys finding surprises inside their food. (Well, delicious surprises, anyway.) Of course, lamb is so flavorful and delicious, you can just rub it with a little salt, pepper, and olive oil, and roast it plain and simple, too.

Provided by Ted Allen

Categories     main-dish

Time 3h20m

Yield 2 servings

Number Of Ingredients 12

1/2 lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 tablespoon freshly chopped rosemary leaves, plus sprigs for garnish
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes packed in oil, chopped
1/4 cup kalamata olives, pitted and coarsely chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon freshly cracked pepper
1 rack of lamb (about 8 chops)

Steps:

  • To make the Marinade: Zest the lemon with a fine grater, taking care to only remove the yellow peel¿the white pith beneath it is bitter. Use the lemon juice for cocktails, or splash a bit into the marinade if you really love citrus. Mix all the marinade ingredients together.
  • To make the Stuffing: Mix the stuffing ingredients together.
  • To prepare the Lamb: Cut the rack in 1/2 crosswise so that each piece contains 4 chops. Insert a long, skinny knife into 1 end of the meat and push it through until the tip emerges from the other end. Then, remove the knife and use the handle of a wooden spoon to ream out a 1/2-inch hole, forming a tube through the 4 chops. With your fingers, press half the stuffing into the rack, making sure it's distributed evenly. Repeat with the other half of lamb.
  • Place the lamb in a zipper baggie, spoon the marinade onto the meat, and rub it in a little bit. Marinate for at least 1 hour, preferably 4 hours.
  • Preheat the oven to 425 degrees F.
  • Roast the chops for 25 minutes for medium rare, or until an instant-read thermometer inserted into the thickest part of the meat registers 135 degrees F. Let the meat rest for 10 minutes (during which they continue cooking, and the juices run back to the center). Slice into individual chops, if you like, fan across the plate, garnish with a rosemary sprig, and serve.

FETA CHEESE STUFFED LAMB ROAST



Feta Cheese Stuffed Lamb Roast image

In a bizarre moment of culinary mastery, I tossed this together last weekend. I was nervous as hell waiting for this to come out, and luckily it worked out rather nice. I paired it with a cous cous with pine nuts and summer squash, finsh it off with rolls and a nice salad

Provided by Jessica Costello

Categories     Lamb/Sheep

Time 1h45m

Yield 1 roast, 4 serving(s)

Number Of Ingredients 11

4 lbs boneless lamb roast
3/4 cup feta, crumbled
1 egg
1/4 cup pine nuts (toasted)
1/4 cup sun-dried tomato
1/4 cup seasoned bread crumbs
1 teaspoon minced garlic
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon fresh rosemary
1 sprig rosemary (garnish)

Steps:

  • preheat oven 350.
  • open up roast and sprinkle with salt, pepper and garlic.
  • in separate bowl combine egg, cheese bread crumbs and work untill all items are coated well, add pine nuts and tomatoes and rosemary.
  • spread cheese/egg mixture inside of roast and tie roast shut. Drizzle roast with a small amount of olive oil and sprinkle with additional rosemary.
  • bake for 1 hour 30 minutes
  • let stand 5 minutes before slicing.
  • serve with cous cous or rice and a nice salad.

Nutrition Facts : Calories 189.9, Fat 13.5, SaturatedFat 5.1, Cholesterol 78, Sodium 1115.7, Carbohydrate 10.1, Fiber 1.3, Sugar 3.3, Protein 8.4

RACK OF LAMB WITH FETA-GARLIC CRUST



Rack of Lamb With Feta-Garlic Crust image

From Food For Thought, Favorite Recipes of Morristown-Beard School. Sounds good! I would use 2 racks of lamb and double this for 4 servings because we are bigger eaters!

Provided by Oolala

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 rack of lamb, at room temperature
2 teaspoons Dijon mustard
1/2 cup breadcrumbs
2 large garlic cloves, minced
2 tablespoons feta cheese, crumbled
2 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
pepper, to taste

Steps:

  • Preheat oven to 400 degreees F.
  • Rub the fat covered side of the lamb with the mustard.
  • In a mixing bowl, combine the bread crumbs, garlic, feta and parsley.
  • Season the lamb with salt and pepper and then pat the crumb mixture over the mustars and over the sides of the lamb.
  • Place on a baking sheet and roast until desired degree of doneness. Medium-rare will take about 30 minutes.
  • Let meat stand for 10 minutes before carving.

Nutrition Facts : Calories 77, Fat 2.3, SaturatedFat 1.2, Cholesterol 6.3, Sodium 425.3, Carbohydrate 10.9, Fiber 0.8, Sugar 1.2, Protein 3.1

FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE



Feta-crusted lamb with rich tomato sauce image

As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce

Provided by Jane Hornby

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

7-or 8-bone rack of lamb , trimmed of fat, then cut into two racks
few thyme sprigs, left whole, plus extra sprigs to serve
1 tbsp extra-virgin olive oil , plus extra for frying and drizzling
zest ½ lemon
2 garlic cloves , crushed
1 tsp dried oregano
20g pack flat-leaf parsley
1 fat or 2 regular garlic cloves , crushed
400g can cherry tomatoes
50g feta cheese , finely crumbled
zest ½ lemon
pinch dried oregano
½ slice white bread (use day-old if you can), whizzed into crumbs

Steps:

  • Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
  • For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
  • When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.

Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium

FETA STUFFED RACK OF LAMB WITH PUMPKIN SEED CRUST AND CHIPOTLE SAUCE



FETA STUFFED RACK OF LAMB WITH PUMPKIN SEED CRUST AND CHIPOTLE SAUCE image

Yield 4 servings

Number Of Ingredients 20

16 garlic cloves, peeled, halved
4 teaspoons corn oil
1 cup shelled pumpkin seeds
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed, halved
1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup chopped brine-cured olives (such as Kalamata)
1/4 cup chopped fresh cilantro
1/4 cup Dijon mustard
Chipotle Sauce
1 tablespoon corn oil
3/4 cup coarsely chopped drained roasted red peppers from jar
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 garlic cloves, chopped
1 cup (or more) beef stock or canned beef broth
1/2 cup (or more) apple juice
3 tablespoons whipping cream
1/2 tablespoon coarsely chopped canned chipotle chilies

Steps:

  • Preheat oven to 425°F. Oil heavy large baking sheet. Toss garlic with 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6 minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic are golden brown, stirring once, about 5 minutes longer. Transfer to rack; cool. Maintain oven temperature. Transfer garlic-pumpkin seed mixture to processor. Grind until coarse puree forms. Mix in remaining 2 teaspoons corn oil. Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Combine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mixture, dividing equally. Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb until meat thermometer inserted near center of lamb registers 135°F. for medium-rare, about 25 minutes. Let lamb rest 15 minutes. Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing re-maining sauce separately. Chipotle Sauce Heat 1 tablespoon corn oil in heavy medium saucepan over medium-high heat. Add roasted peppers, onion, celery, carrot and garlic and sauté until onions are translucent, about 10 minutes. Add 1 cup beef stock and 1/2 cup apple juice and simmer uncovered over medium heat 15 minutes. Add whipping cream and chipotle chilies and simmer 5 minutes longer. Transfer sauce to blender. Puree until smooth. Strain sauce. Season to taste with salt and pepper. Thin sauce with more stock and apple juice if necessary. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.)

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