Amazing Rack of Lamb

So,  this is a recipe that I’ve been wanting to try for a while, and  unfortunately I completely forgot to take pictures while stuffing it.   Therefore, next time I make it (which will be soon!) I’ll make sure to  take some and add them on.

I did just as Jamie told me, I  remove most of the fat from the back of the rack leaving a little bit to  flavor the meat as it cooks. I French-trimmed the bones (for the first  time ever!) and cut between the bones leaving about 1 cm of meat still  attached at the bottom.

For the stuffing mixture I chopped  parsley, semi dried tomatoes and black olives (pitted) and mixed them  together with some feta. Added some pepper. I put the mixture between  the lamb where I had cut and tied the bones tightly together.  For some  extra flavor, I marinated the meat in olive oil, rosemary and garlic  and covered it in the fridge for 1 hour.

To make a complete meal, I put the lamb right on top of  vegetables in a  roasting dish.  I then cooked it for about 20-25 minutes for a  rare/mid-rare doneness.  I then let the lamb rest for about 10 minutes,  while i put the veg back in the oven.

And voila!! It was amazing!