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Stuffed Lamb Rack with Orange, Honey and Balsamic
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.
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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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