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
- Preheat oven to 375ºF (190ºC)
- 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)
- Stand racks upright with rib side out, forming a circle. Using kitchen twine, tie end ribs of both racks together
- With a toothpick, pierce to attach the meat base together and tie with twine
- Rub the lamb with olive oil and generously season with salt and pepper. Place in a roasting pan
- 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
- Roast for approximately 25 minutes
- 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
- Remove from oven, cover entire dish with aluminum foil and allow to rest for 20 minutes
- 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
- 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
- Add the mushrooms and continue to cook for 5 minutes
- Turn heat to medium-high, add kale and continue to sauté over medium heat until kale has wilted for approximately 5 minutes
- Add the rice and remaining butter and continue to sauté until heated through. Stir in grated cheese
- Generously fill lamb crown cavity with filling. Top with pine nuts
- Add additional cheese and parsley (optional)
- 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
- Heat oil in a medium skillet over medium heat; add garlic and cook, while stirring for 1 minute
- Add curry paste, lime juice and coconut milk and cook for an additional 5 minutes
- Remove from heat and stir in basil
- Keep warm until ready to use
Lamb Chops
- Brush both sides of lamb chops with olive oil and sprinkle with sea salt
- 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