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Recipe: Feta - Stuffed Rack Of Lamb With Pumpkin - Seed Crust
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Serving Size : 4
16 garlic cloves -- peeled, halved
4 teaspoons corn oil
1 cup shelled pumpkin seeds
2 lamb racks - (1 1/4 to 1 1/2 lbs ea) -- trimmed, ha
lved
1/2 cup crumbled feta cheese - (abt 3 oz)
1/2 cup chopped drained oil-packed
sun-dried tomatoes
1/2 cup chopped brine-cured olives
=3D (such as Kalamata)
1/4 cup chopped fresh cilantro
1/4 cup Dijon mustard
Chipotle Sauce -- (see recipe)
Preheat oven to 425 degrees. Oil heavy large baking sheet. Toss garlic wi
th 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6
minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic ar
e golden brown, stirring once, about 5 minutes longer. Transfer to rack; c
ool. Maintain oven temperature.
Transfer garlic-pumpkin seed mixture to processor. Grind until coarse pure
e forms. Mix in remaining 2 teaspoons corn oil.
Using long sharp knife and starting at 1 end of lamb, cut slit in center of
each lamb rack half, extending slit to opposite end of lamb. Insert handl
e of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Com
bine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hol
e in each lamb rack with feta mixture, dividing equally.
Transfer lamb to prepared baking sheet. Spread mustard over rounded side o
f lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack ha
lf. Roast lamb until meat thermometer inserted near center of lamb registe
rs 135 degrees for medium-rare, about 25 minutes. Let lamb rest 15 minutes
.
Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop
sauce on each plate. Serve, passing remaining sauce separately.
This recipe yields 4 servings.
16 garlic cloves -- peeled, halved
4 teaspoons corn oil
1 cup shelled pumpkin seeds
2 lamb racks - (1 1/4 to 1 1/2 lbs ea) -- trimmed, ha
lved
1/2 cup crumbled feta cheese - (abt 3 oz)
1/2 cup chopped drained oil-packed
sun-dried tomatoes
1/2 cup chopped brine-cured olives
=3D (such as Kalamata)
1/4 cup chopped fresh cilantro
1/4 cup Dijon mustard
Chipotle Sauce -- (see recipe)
Preheat oven to 425 degrees. Oil heavy large baking sheet. Toss garlic wi
th 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6
minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic ar
e golden brown, stirring once, about 5 minutes longer. Transfer to rack; c
ool. Maintain oven temperature.
Transfer garlic-pumpkin seed mixture to processor. Grind until coarse pure
e forms. Mix in remaining 2 teaspoons corn oil.
Using long sharp knife and starting at 1 end of lamb, cut slit in center of
each lamb rack half, extending slit to opposite end of lamb. Insert handl
e of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Com
bine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hol
e in each lamb rack with feta mixture, dividing equally.
Transfer lamb to prepared baking sheet. Spread mustard over rounded side o
f lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack ha
lf. Roast lamb until meat thermometer inserted near center of lamb registe
rs 135 degrees for medium-rare, about 25 minutes. Let lamb rest 15 minutes
.
Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop
sauce on each plate. Serve, passing remaining sauce separately.
This recipe yields 4 servings.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Feta, Stuffed, Rack, Lamb, Pumpkin, Seed, Crust
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