Spinach Stuffed Rack of Lamb

Spinach Stuffed Rack of Lamb
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This elegant, stuffed roast is simple to make, impressive to serve for guests.
25 min
Prep Time
2:05
Total Time
8 servings

Ingredients

Stuffing

1 cup (1 cup)
dried crumbly-style herb-seasoned stuffing
1/4 cup
Land O Lakes® Butter, melted
1 (10-ounce) package
frozen chopped spinach, thawed, drained
1 slice
bacon, cut into 1/2-inch pieces
1
large Land O Lakes® Egg
1/2 teaspoon
dry mustard
1/4 teaspoon
salt
1/4 teaspoon
pepper
 
5 feet
heavy kitchen or butcher's string

Lamb

1 tablespoon
chopped fresh rosemary leaves*
2 teaspoons
vegetable oil
1/2 teaspoon
salt
2 (about 2 pounds each, 8 chops each)
racks of lamb, French-cut (see TIP)
 
*Substitute 1 teaspoon dried rosemary leaves, crushed.

Directions

  1. Heat oven to 450ºF.
  2. Combine all stuffing ingredients in bowl, set aside.
  3. Cut 3 (20-inch) lengths of string. Place string, evenly spaced, into ungreased 13x9-inch baking pan.
  4. Combine rosemary, vegetable oil and salt in bowl. Rub over lamb.
  5. Stand racks of lamb together over string in pan, with bottom and sides touching and ribs extending upward.
  6. Fill roast cavity with stuffing. Bring string up and through ribs; tie to secure roast. Wrap bone tips with aluminum foil to prevent excess browning. Bake 10 minutes.
  7. Reduce oven temperature to 350ºF.
  8. Bake 15-20 minutes per pound or until internal temperature of meat is 145ºF (rare), 160ºF (medium), or 170ºF (well done). Check temperature at chop ends and center of roast. Place onto serving platter; remove strings and aluminum foil.

Recipe Tips

- When purchasing two racks of lamb, be sure they are the same size so when put together they stand up similar to a crown roast. Have the butcher at the meat counter French-cut the ribs to expose bone tips.

- For crisp bacon, precook it before adding to stuffing.

Nutrition Facts (1 serving)

Calories
380
Cholesterol
125mg
Carbohydrates
7g
Protein
25g
Fat
28g
Sodium
520mg
Dietary Fiber
1g

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