Stuffed Lamb Rack with Orange, Honey and Balsamic
Stuffed Lamb Rack with Orange, Honey and Balsamic is a medium French recipe that serves 2. 600 calories per serving. Recipe by Dad in the Kitchen on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $18.30 total, $9.15 per serving
Ingredients
- 800 g European lamb rack (8 ribs, boned, keep the bones for presentation)
- 30 ml Extra virgin olive oil (For sautéing the stuffing)
- 1 piece Garlic clove (Crushed with a garlic press)
- 50 g Walnuts (Coarsely chopped)
- 80 g Pitted prunes (Coarsely chopped)
- 15 ml Balsamic vinegar (Sweet, adds acidity)
- 15 ml Flower honey (For the sweet side)
- 1 piece Organic orange (Zest only, juice not used)
- 200 ml Veal stock (To deglaze and thicken the sauce)
- to taste Salt
- to taste Ground black pepper
Instructions
Prepare the stuffing ingredients
Coarsely chop the walnuts and prunes, grate the zest of an organic orange, crush the garlic clove with a garlic press.
Time: PT5M
Sauté the stuffing
In the Dutch oven, heat the olive oil over medium heat, add the crushed garlic, then the walnuts and prunes. Pour in the balsamic vinegar and honey, stir quickly, add the orange zest and let reduce slightly.
Time: PT5M
Temperature: medium heat
Prepare the lamb rack
On the board, cut the cartilage between the ribs of the rack without separating the bones, leaving a small hinge to open the rack like a book.
Time: PT5M
Stuff and cross the ribs
Evenly distribute the stuffing into the cavity of the rack, then close the rack and cross the ribs over each other, pressing lightly to create volume.
Time: PT5M
Oven cooking
Preheat the oven to 240°C. Cover the Dutch oven with its lid and bake the lamb rack for 15 minutes. Check the doneness: the meat should remain pink in the centre.
Time: PT15M
Temperature: 240°C
Prepare the veal stock sauce
Remove the rack, deglaze the Dutch oven with the veal stock, let reduce 2‑3 minutes while stirring, adjust seasoning with salt and pepper.
Time: PT5M
Temperature: medium heat
Rest and plating
Let the lamb rack rest for 5 minutes out of the oven, then cut into individual portions and drizzle with sauce. Serve with peas and steamed potatoes if desired.
Time: PT5M
Nutrition Facts
- Calories
- 600
- Protein
- 35 g
- Carbohydrates
- 20 g
- Fat
- 35 g
- Fiber
- 3 g
Dietary info: Gluten-free, Keto-friendly, low-carb, high-protein
Allergens: Walnuts, Honey
Ingredient Substitutions
- Instead of European lamb rack: Organic lamb rack, Local lamb rack
- Instead of Extra virgin olive oil: Canola oil
- Instead of Walnuts: Pecans, Hazelnuts
- Instead of Pitted prunes: Dried apricots, Dried figs
- Instead of Balsamic vinegar: Red wine vinegar
- Instead of Flower honey: Maple syrup
- Instead of Organic orange: Lemon zest
- Instead of Veal stock: Chicken broth
Equipment Needed
- Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Garlic press (optional)
- Zester or fine grater (optional)
- Oven
- Cooking thermometer (optional)
Critical Steps — Do Not Skip
- 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.
Chef Tips from the Video
- Use organic orange zest for a more intense aroma.
- Marinate the lamb rack with rosemary and thyme for 1 hour before cooking for more flavor.
- Serve with a fruity red wine, such as Pinot Noir, to balance the sweet‑savory side.
Troubleshooting
The stuffing is too dry
Add a tablespoon of olive oil or a drizzle of honey during the stuffing cooking.
The lamb rack is overcooked and becomes dry
Reduce the cooking time to 12‑13 minutes or lower the temperature to 220°C.
Honey burns during the reduction
Remove the Dutch oven from the heat as soon as the mixture begins to thicken and add the honey off the heat, as shown in the video.
Storage
Refrigerator: Store leftovers in an airtight container, consume within 2 days.
Freezer: Vacuum‑seal or place in a freezer bag, keep up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the stuffing the day before and keep it refrigerated.
- Season the lamb rack 30 minutes before cooking for more flavor.
Last updated: August 21, 2026
