Rack of lamb with fig and brazil nut stuffing Recipe

Name: Rack of lamb with fig and brazil nut stuffing
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portions
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

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.