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.


  • 1 cup chicken stock
  • 2 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


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.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Rack of Lamb with Orange Carrot Stuffing