Rack of Lamb with Orange Carrot Stuffing
There are three good reasons to try this elegant lamb entrée: (1) It will definitely impress your dinner guests, (2) it's easier to prepare than it looks, and (3) it's delicious!
2 American lamb racks, 8 ribs each, French cut
1/2 cup chicken broth
2 carrots, shredded
1 zucchini, shredded
1 onion, chopped
1 rib celery, chopped
3 cups dried whole wheat or multi-grain bread cubes
1 medium orange, peeled, seeded and chopped
1/4 cup chopped fresh parsley
2 teaspoons finely grated orange peel
1/2 teaspoon ground nutmeg
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried mint leaves
2 tablespoons orange juice concentrate
- Trim lamb racks well.
- In medium saucepan, heat chicken broth. Add carrots, zucchini, onion and celery; simmer, covered, about 10 minutes, stirring occasionally.
- Stir bread cubes, orange, parsley, orange peel and spices into vegetable mixture. If too dry, add extra broth. Don't over mix.
- On broiler pan grid, press 2 lamb racks together so bones interlock at top and stuffing is in center. Tie if necessary. Brush each rack with orange juice concentrate.
- Roast in preheated 375°F (190°C) oven for 30 minutes or until internal temperature reaches 145° to 150°F (65°C). Turn oven off and let racks rest 5 minutes in oven.
Makes 8 servings.
Recipe and photograph provided courtesy of the American Lamb Board.