FetaAndLemonStuffedLambRack
Ingredients (serves 4)
- 180g Greek feta
- 2 tbs finely chopped fresh mint
- 1 tbs finely grated lemon rind
- 2 lamb racks (8 cutlets on each rack), French trimmed
- 2 x 240g pkts cherry truss tomatoes
- 1 tbs olive oil
Smashed peas
- 650g frozen peas
- 40g butter
Method
- Preheat oven to 220°C. Place the feta in a medium bowl and use a fork to mash until almost smooth.
- Add the mint and lemon rind and stir until combined.
- Use a knife to cut down the length of each lamb rack, close to the bone, about 3cm deep.
- Press the feta mixture down the centre of each cut.
- Use unwaxed white kitchen string to tie the racks at 2cm intervals.
- Place the lamb racks and tomatoes in a roasting pan.
- Drizzle over oil and season with salt and pepper.
- Bake for 25-30 minutes for medium or until cooked to your liking.
- Meanwhile, cook the peas in a large saucepan of boiling water for 3-4 minutes or until tender.
- Drain and place in the bowl of a food processor.
- Add the butter and process until almost smooth.
- Season with salt and pepper.
- Place the lamb racks and tomatoes on a serving platter.
- Serve with the smashed peas.
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