It’s always dangerous to make a comittment to publish recipes. They come and go, but I thought it might be handy to receive a recipe on Friday for some inspiration for the weekend.
We decided to publish what was on the docket in our house: rack of lamb. So yeah, there is a season for lamb here on the Riviera, and it is Springtime, which I don’t want to think about too much.
So to take a new twist on rack of lamb, we decided to prepare it with a stuffing, much like my favourite “stuffed lamb saddle”, but that’s a whole other post, maybe soon if you’re lucky
2 whole racks of lamb (deboned by butcher)
1 garlic clove, chopped
1 handful of fresh greens: arugula/blettes/chard/spinach
A bunch of chopped herbs (we used cloves and parsley)
1 shallot cut in two (leave the skin on)
2 tablespoons olive oil
1 carrot sliced in rounds
3 smashed garlic heads
Salt and Pepper
Lay racks of lamb flat on cutting board, salt and pepper on the least fatty side which will contain your green stuffing.
Add the green leaves and herbs of your choice (we used arugula, parsely and chives) on the interior of the rack, make sure to not carry over the edges since it should be sealed up.
Roll the racks up tight, and tie up with string as seen in the photo.
Heat oven to 180 C (350 Farenheit)
Brown the racks of lamb in a hot skillet, adding the unpeeled shallots and oil, and cook for approximately ten minutes to get all sides of each rack golden in colour (see the photo)
Halfway though the cooking add the carrots and chopped garlic clove so as not to burn them.
Pop the golden racks of lamb along with crushed garlic heads and carrots in a casserole, then into a heated oven for about 13 minutes.
Let the racks rest for ten minutes before removing the string, carve into medallions and serve!