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Recipe by Kitchen Things Cooking Technology Tutor Chef Lauren Bavin
Stuffing ( For
approximately 4 full racks)
150gm bag dried
70gm bag of
2 T Moroccan
2 tspn fennel
2-4 T pomegranate
Frenched Lamb Racks
ingredients in food processor to a rough paste. Add more Pomegranate Molasses
until it forms a ball.
Preheat oven with
roasting dish inside 200 C on Fan Grill. Place the roasting dish or
oven tray so the bottom is approximately half way down the oven .
Create a tunnel
in the meat of the rack by poking a knife in each and using your fingers
to create the tunnel.
(It is much
easier to do this if you cut the rack in half with approximately 4 cutlets per
Stuff the tunnel
with the seasoning .
Rub the meaty
area of the rack with olive oil and sprinkle with more Moroccan Seasoning and
rub into the meat.
Place racks meat
side up in hot oven tray and cook for approximately 16- 18 minutes for Medium
Rare. 19- 20 minutes for medium to well done.
and slice into cutlets for serving.