Apricot Stuffing
- 1/2C chopped dried apricots
- 1/2C chopped raw cashew nuts, or breadcrumbs
- 1 sprig rosemary – leaves only; discard stem
- handful of fresh mint leave
- 1 tsp sweet paprika
- 1/2 tsp salt
- 2 – 3 tbsp lemon juice and rind of half a lemon
Lamb Racks
- Allow half a lamb rack per person.
Make the stuffing. Put all ingredients in food processor and process to crumb consistency. Substitute dates, prunes or any other dried fruit for the apricots if you wish; and use any other fresh herbs in place of the mint and rosemary.
Set oven as to Fan Grill + steam or Fan Bake + Steam or Steam Combi medium humidity and preheat to 200C ( Or Fan Grill in a non steam oven)
Trim some of the fat from the edge of the lamb racks – leaving about 1cm, or a bit less. Then take a small sharp knife and cut a slit in the meat about 1cm from the bone on each end of the rack.
Using your finger, bore a hole through the rack to form a tunnel. Then use a teaspoon to half-fill the tunnel with stuffing. Turn the rack and fill the other end.
Heat some oil in a frying pan and quickly brown the meat, starting with the fatty side and then doing each end and the underside of the rack – just enough to colour the meat, not cook it.
Place the racks in the oven for 20 minutes for medium rare (slightly pink meat inside). Remove and let stand for at least 5 minutes before slicing between each bone for serving.
