Cranberry stuffed Lamb Rack

For the Stuffing ( For approximately 4 full racks)

150gm bag dried cranberries

70gm bag of cashew nuts

2 T Moroccan seasoning

2 tspn fennel seeds

2-4 T pomegranate molasses

Trimmed and Frenched Lamb Racks

Moroccan Seasoning

Olive Oil

For the stuffing blitz all ingredients in food processor to a rough paste.

Add more Pomegranate Molasses until it forms a ball.

Preheat oven with roasting dish inside 200 C on Fan Grill with medium humidity. 

If you do not have a Fan Grill+ Steam option choose Fan Bake+ Steam, or Fan Forced + Steam.

Place the roasting dish  or oven tray  so the bottom is approximately half way down the oven  to heat up with the oven. 

Create a tunnel in the centre meat of the rack by poking a knife in each  and using your fingers to create the tunnel.

(It is much easier to do this if you cut the rack in half with approximately 4 cutlets per half.

 Stuff the tunnel with the seasoning .

 Rub the meaty area of the rack with olive oil and sprinkle with more Moroccan Seasoning and rub into the meat.

 Place racks meat side up in hot oven tray and cook for approximately 16- 18 minutes for Medium Rare. 19- 20 minutes for medium to well done.

If your lamb racks have the fat cap still on increase the cooking time by 2 minutes longer. 

 Rest Rack and slice into cutlets for serving.