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Preserved lemon, rice and parsley-stuffed lamb racks Recipes
Prep Time
25
Minutes
Total Time
25
Minutes
Makes
6
Servings
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Recipe Name : Preserved lemon, rice and parsley-stuffed lamb racks
Country : United States
Rating :
Category : Home > Rice > All
Chef : Sarah Hobbs
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INGREDIENTS


3/4 cup cooked white rice
50g feta, crumbled
1 tbs finely chopped preserved lemon rind
2 tbs finely chopped flat-leaf parsley
2 tbs toasted pine nuts
2 lamb racks, French trimmed
200g trussed cherry tomatoes
1 tbs olive oil
1 tbs balsamic vinegar
100g baby rocket, to serve
DIRECTION


Preheat oven to 220C. Combine rice, feta, lemon, parsley and pine nuts in a bowl. Season with salt and pepper.

Cut racks into portions: 3 bones on each. Cut a 4cm-deep cavity along each rack, close to the bone. Press rice mixture into each cut. Secure with kitchen string.

Place racks in a roasting pan. Arrange tomatoes around the racks. Drizzle with oil and vinegar; season with salt and pepper. Roast for 20-25 minutes for medium or until cooked to your liking. Remove from oven and cover with foil. Set aside for 7-10 minutes to rest.

Place rocket and tomatoes on serving plates. Top with lamb and drizzle with pan juices. Serve immediately.
SOURCE:

http://www.taste.com.au/recipes/22807/preserved+lemon+rice+and+parsley+stuffed+lamb+racks