Amazing Rack of Lamb
*Thanks to Jamie Oliver*
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.
To prepare the meat:
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.
Make the stuffing
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!