Stuffed Lamb Rack with Orange, Honey and Balsamic

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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