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Rack of Lamb with Orange Carrot Stuffing Recipe | |
American Lamb | |
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Ingredients:
1 cup chicken stock2 carrots, peeled and shredded 1 zucchini, shredded 1 onion, chopped 1 stalk celery, chopped 1 medium orange, peeled, seeded and chopped in small pieces, peel grated 3 cups dried whole wheat bread cubes 1/2 cup fresh parsley, chopped 1/4 tsp. ground nutmeg 1 tsp. dried sage 1 tsp. dried thyme 1 tsp. dried mint 2 racks of lamb, 8 ribs each, French cut, well trimmed kitchen string 2 Tbs. orange juice concentrate, thawed
Directions:
Preheat oven to 375F. Bring chicken stock to a boil in a nonreactive saucepan. Stir in next 4 ingredients. Cover, reduce heat to medium and simmer about 10 minutes, stirring occasionally. Remove from heat and stir in orange peel, orange chunks and next 6 ingredients. Toss to mix well. If too dry, add extra stock. Do not overmix. On broiler pan grid, press 2 racks together so bones interlock at top. Tie if necessary. Fill center with stuffing. Brush each rack with orange juice concentrate. Roast 30 minutes per pound or until a meat thermometer registers 1500F. Turn oven off and let racks rest 5 minutes in oven. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
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