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Stuffed Rack of Lamb

By: courtesy of Hotel Giardino in San Lorenzo

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Indulge in a delicious dinner with family and friends by preparing this amazing Stuffed Rack of Lamb recipe. Seasoned with herbs, onions and red wine, you can't go wrong with a rack of lamb recipe like this one. Your guests will be so impressed that you cooked this restaurant-quality dish yourself!

Serves: 4

Ingredients
  • 2 racks of very young lamb
  • 5 1/4 ounces rabbit or fowl (chicken)
  • 2 tablespoons mixed chopped herbs (rosemary, thyme, sage, savory)
  • 4 medium spring onions
  • 2/3 cup beef broth
  • 1/3 cup red wine
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • FOR THE RED WINE SAUCE
  • 1 carrot
  • 1 onion (or 2-3 shallots)
  • 1 bay leaf
  • 1 cup red wine
  • Pan juices from cooking the lamb
  • 1 tablespoon unsalted butter
  • Salt and freshly ground pepper
Instructions
  1. Preheat the oven to 340 degrees F.
  2. Mix the ground meat with the chopped herbs; salt and pepper to taste.
  3. ry the meat away from the bones on one side of each rack of lamb forming a channel. Salt this cavity and stuff it with the prepared meat and herb mixture.
  4. Wash, and trim the onions and wrap them in a double thickness of aluminum foil. Bake for 30 to 40 minutes. Remove and keep warm.
  5. Brown the lamb in a very hot non-stick pan for a few minutes. Transfer to a roasting pan and cook in oven for 20 minutes, basting with the red wine and the broth so as to create rich pan juices.
  6. For the red wine sauce: Cut the carrot and onion into pieces and place them in medium saucepan along with the wine and the bay leaf. Bring to a boil and continue cooking until the liquid is reduced by half.
  7. Add the pan juices from the lamb, pass through a fine sieve, incorporate the butter and salt and pepper to taste.
  8. Slice the lamb and the onions. Drizzle with the red wine sauce and serve with toasted crostini.
Notes

Suggested wine pairing:

Angelini Sangiovese 2006

 

 

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