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Recipes: Lamb Rack

Recipe:

CROWN ROAST RACKS WITH WILD RICE, KALE, AND MUSHROOM FILLING

Ingredients

New Zealand Spring Lamb® Crown Roast Racks

2 New Zealand Spring Lamb® Frenched Racks, fresh or frozen, thawed in refrigerator overnight if frozen
1 tbsp olive oil
Salt and freshly ground black pepper
Kitchen twine
Aluminum foil
2-6 toothpicks

Wild Rice, Mushroom and Kale Filling

3 tbsp butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh oregano, finely chopped
8 medium cremini mushrooms, chopped
2 cups wild rice, cooked and chilled
1 cup basmati rice, cooked and chilled
10 large kale leaves (stalks removed and thinly sliced)
¼ cup Romano cheese, grated
2 tbsp pine nuts, toasted
3 tbsp Romano cheese, grated or slivered (optional)
2 tbsp fresh parsley, finely chopped (optional)

Directions

New Zealand Spring Lamb® Crown Roast Racks

  1. Preheat oven to 375ºF (190ºC)
  2. Place lamb racks, ribs side up on a work surface. Cut 1/2 of the way through the base of the meaty part between the base bone on each rib (this allows the racks to fall open into a crown shape)
  3. Stand racks upright with rib side out, forming a circle. Using kitchen twine, tie end ribs of both racks together
  4. With a toothpick, pierce to attach the meat base together and tie with twine
  5. Rub the lamb with olive oil and generously season with salt and pepper. Place in a roasting pan
  6. Place aluminum foil around the edges of the rib bones to avoid burning. Roll some foil together to make a ball. Place foil in the centre of crown to ensure it keeps its shape
  7. Roast for approximately 25 minutes
  8. Remove aluminum foil from rib bones and continue to roast until lamb reaches an internal temperature of 140ºF (60ºC) at its thickest point for a rosy medium doneness, as measured by a meat thermometer
  9. Remove from oven, cover entire dish with aluminum foil and allow to rest for 20 minutes
  10. Remove aluminum foil ‘ball’ from centre of crown and place roast on serving platter. Fill with stuffing and remove twine, using extra stuffing as a side dish

Wild Rice, Mushroom and Kale Filling

  1. In a large non-stick skillet, add 2 tbsp butter, onion, garlic, sage and oregano. Cook over medium heat until onion softens, approximately 10 minutes
  2. Add the mushrooms and continue to cook for 5 minutes
  3. Turn heat to medium-high, add kale and continue to sauté over medium heat until kale has wilted for approximately 5 minutes
  4. Add the rice and remaining butter and continue to sauté until heated through. Stir in grated cheese
  5. Generously fill lamb crown cavity with filling. Top with pine nuts
  6. Add additional cheese and parsley (optional)
  7. Remaining stuffing can be served as a side dish

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CHOPS WITH THAI GREEN CURRY DIPPING SAUCE

Ingredients

1 pkg   New Zealand Spring Lamb Rack or 4 New Zealand Spring Lamb Chops
1 tbsp  sea salt
2 tbsp  olive oil
freshly ground black pepper

Dipping Sauce
1 tbsp  coconut oil
2 cloves garlic, minced
2 tbsp green curry paste
1 lime, juiced
1 tsp granulated sugar
1 kg can coconut milk (full fat preferred)
1/2 cup fresh Thai basil, finely chopped (optional)

Directions

Dipping Sauce

  1. Heat oil in a medium skillet over medium heat; add garlic and cook, while stirring for 1 minute
  2. Add curry paste, lime juice and coconut milk and cook for an additional 5 minutes
  3. Remove from heat and stir in basil
  4. Keep warm until ready to use

Lamb Chops 

  1. Brush both sides of lamb chops with olive oil and sprinkle with sea salt
  2. Heat an outdoor or indoor grill to high, place the chops on the grill and cook for approximately 2-3 minutes per side; transfer to a covered platter and allow to sit 5-10 minutes before serving.

Tip: Lamb rack chops or ‘lolipop’ cut lamb chops are the perfect appetizer or cocktail food. Lamb loin chops can be substituted in this recipe for a heartier dish and can be served with rice and a vegetable side