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Stuffed Lamb Rack with Orange, Honey and Balsamic

Recipe by Dad in the Kitchen

A tender European lamb rack, stuffed with a sweet‑savory mix of walnuts, prunes, honey, balsamic vinegar and orange zest. Cooked at high heat for 15 minutes, it remains pink in the centre and pairs perfectly with a light veal stock sauce. Ideal for an elegant yet quick dinner.

MediumFrenchServes 2

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Source Video
25m
Prep
20m
Cook
10m
Cleanup
55m
Total

Cost Breakdown

Total cost:$18.30
Per serving:$9.15

Critical Success Points

  • Do not burn the honey and balsamic vinegar during the reduction.
  • Cut the cartilage of the lamb rack without separating the ribs.
  • Stuff and cross the ribs properly so the stuffing stays in place.
  • Cook at 240°C for exactly 15 minutes, cover to prevent drying out.

Safety Warnings

  • The oven reaches 240°C: handle dishes with kitchen gloves.
  • Honey can burn quickly; stay attentive during the reduction.
  • Use the knife carefully when cutting the rack.

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