Rack of lamb with fig and brazil nut stuffing Recipe
- 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
- Preheat oven to 220°C (425°F).
- In a bowl, combine figs, Brazil nuts, orange peel and garlic.
- In a separate bowl, stir together honey and balsamic vinegar.
- 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.
- 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.
A recipe from Iga
Printed from Flyers-Online.com