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Rack of lamb with fig and brazil nut stuffing Recipe

Rack of lamb with fig and brazil nut stuffing
Source: Iga

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Ingredients

  • 1 tin (284 mL) commercial demi-glace sauce
  • 15 mL (1 tbsp.) canola oil
  • To taste, Fleur de sel and freshly ground pepper
  • 1 garlic clove, finely chopped
  • 30 mL (2 tbsp.) honey
  • 30 mL (2 tbsp.) balsamic vinegar
  • 2 (about 450 g / 1 lb. each) racks of lamb, trimmed and cleaned
  • 15 mL (1 tbsp.) finely chopped orange peel
  • 60 mL (1/4 cup) coarsely chopped Brazil nuts
  • 150 mL (2/3 cup) finely chopped dried figs
PREP TIME
25m
COOK TIME
20m
TOTAL TIME
45m
YIELD
4 portions

Instructions

  • Preheat oven to 220°C (425°F).
  • In a bowl, combine figs, Brazil nuts, orange peel and garlic.
  • Reserve.
  • In a separate bowl, stir together honey and balsamic vinegar.
  • Reserve.
  • Place racks of lamb on a work surface.
  • Insert a long-bladed knife into one end of the meat and through the entire length of each rack to make a tunnel 2.5 cm (1-inch) in diameter.
  • Stuff fig mixture into these cavities.
  • Season the lamb with salt and pepper on both sides.
  • Heat oil over medium-high heat in an ovenproof skillet.
  • Sear the racks, fat side down, for 3 minutes.
  • Remove from heat.
  • Brush lamb all over with balsamic vinegar mixture and place meat side down in the skillet.
  • Pour remaining balsamic vinegar mixture over lamb.
  • Roast in the oven, uncovered, for about 15 minutes, or until internal temperature reaches 60°C (140°F).
  • Remove lamb and wrap with aluminum foil.
  • Reserve.
  • In the meantime, place skillet on stove and heat over medium-high heat for 2 minutes.
  • Add demi-glace sauce, scraping the bottom of the skillet to remove browned bits.
  • Simmer sauce for 2 minutes, or until hot.
  • Pour into a gravy boat.
  • Serve racks of lamb with sauce and cardamom-scented basmati rice.

Dinner

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A recipe from Iga

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