Amazing Rack of Lamb

Lamb is one of my favorite meats, and I don’t eat it as often as I would like.  Thanks to Jamie Oliver, I found this recipe and it was a hit with my guest!

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 flavour 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 choped 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 oile, 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!

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