Rack of lamb with curr ant and bocconcini stuffing Recipe

Name: Rack of lamb with curr ant and bocconcini stuffing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 125 mL (1/2 cup) baby bocconcini; 75 mL (1/3 cup) Compliments Currants; 60 mL (1/4 cup) Compliments Pine Nuts; 1 lemon, zest only; 2 garlic cloves, finely chopped; 20 mL (4 tsp.) Compliments Sundried Tomato Pesto; 15 mL (1 tbsp.) finely chopped fresh Compliments Oregano; 2 racks of New Zealand lamb, about 565 g (1¼ lb.) each; To taste, salt and pepper; 15 mL (1 tbsp.) Sensations by Compliments Pure 100% olive oil; 1 tin (213 mL) tomato sauce; 1 pinch of cinnamon

Ingredients

125 mL (1/2 cup) baby bocconcini
75 mL (1/3 cup) Compliments Currants
60 mL (1/4 cup) Compliments Pine Nuts
1 lemon, zest only
2 garlic cloves, finely chopped
20 mL (4 tsp.) Compliments Sundried Tomato Pesto
15 mL (1 tbsp.) finely chopped fresh Compliments Oregano
2 racks of New Zealand lamb, about 565 g (1¼ lb.) each
To taste, salt and pepper
15 mL (1 tbsp.) Sensations by Compliments Pure 100% olive oil
1 tin (213 mL) tomato sauce
1 pinch of cinnamon

PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 6 servings

Instructions

Preheat oven to 220°C (425°F).
Mix together the bocconcini, currants, pine nuts, lemon zest, half the garlic, pesto, and half the oregano in a bowl.
Set aside.
Insert a long-bladed knife into one end of the meat and through the entire length of each rack to make a cavity 2.5 cm (1 inch) in diameter.
Repeat with the second rack of lamb.
Stuff the bocconcini-currant mixture into the cavities.
Season the lamb with salt and pepper on both sides.
Heat oil in a large ovenproof frying pan over medium-high heat.
Sear racks of lamb about 3 minutes per side.
Roast in the oven, uncovered, for 15 minutes, or until internal temperature reaches 63°C (145°F).
Continue cooking for medium-rare meat.
Place racks of lamb on a plate and cover with foil wrap.
Let meat rest for 10 minutes.
Remove surplus fat from frying pan, then place pan over medium heat.
Add remaining garlic and fry, stirring, for 2 minutes.
Add the tomato sauce, remaining oregano, and cinnamon.
Simmer for 3 minutes.
Cut racks of lamb into cutlets.
Place 2 or 3 cutlets over a bed of tomato sauce and serve with risotto and buttered string beans.