Rack Of Lamb With Fruit Stuffing And Sauce Recipes

RACK OF LAMB WITH FRUIT STUFFING AND SAUCE

Steps:

• Season the rack of lamb with salt and pepper.
• Heat the butter in a medium skillet over medium-high heat.
• Add the onions, celery, thyme, rosemary, sage, parsley, 1/4 teaspoon of salt, and pepper and cook, stirring, for 1 minute.
• Add the garlic and cook for 30 seconds.
• Add the apricots, raisins and prunes and cook for 2 minutes.
• Add the Port wine and cook until almost all the liquid has evaporated, about 5 minutes.
• Add the mint and walnuts and stir well to combine.
• Remove from the heat and allow to cool for 10 minutes.
• Reserve 1/4 cup of stuffing for the sauce.
• Preheat oven to 400 degrees.
• With a thin, sharp knife, cut into the middle of the lamb loin going as deep as you can.
• Turn the lamb and cut into the center from the other end, to make the 2 ends meet as 1 long slit.
• Insert the handle of a long handled wooden spoon into the slit and push it through the hole on the the other side.
• Gently work the spoon handle to enlarge the hole to 1/2 to 3/4 inch in diameter.
• With your fingers, work the fruit stuffing into the center of the meat, so that the hole is filled with about 1/4 cup of the stuffing.
• Heat a heavy skillet over medium-high heat.
• Add the rack to the pan and sear until brown on all sides, about 7 minutes.
• Combine the bread crumbs or crush cornflakes (I use crushed cornflakes), olive oil and remaining 1/2 teaspoon salt in a shallow bowl.
• Rub the fat side and the ends of the rack of lamb with the mustard, and then press on the bread crumbs or crushed cornflake mixture, coating the fat side and both ends evenly.
• Place the lamb in a roasting pan, fat or crusty side up, with aluminum foil covering the bones to prevent them from burning as they cook.
• Roast the lamb 20 to 25 minutes for medium-rare.
• While the lamb is roasting, make the sauce.
• In a 1 quart saucepot set over medium-high heat, add the olive oil.
• Add the onions and garlic to the pot and allow to sweat for 3 minutes.
• Add the reserved dry fruit stuffing and allow it to sweat for 1 minute.
• Deglaze with wine.
• Reduce the wine until nearly evaporated, and then add the stock and walnuts and reduce by 30 percent.
• Add the chopped sage and season with salt and pepper.
• Remove from heat and quickly swirl the cold butter into the sauce, and serve immediately over the lamb.

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

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.

ROAST RACK OF LAMB WITH MINT SAUCE

Steps:

• To make lamb:
• Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
• Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
• Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
• To make sauce:
• Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
• Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

RACK OF LAMB WITH PORT AND BLACK OLIVE SAUCE

Steps:

• Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.