COMMENT:
By stuffing the lamb rack with Louisiana seafood, we give this earthy
flavored meat a new dimension. This dish has won gold medals in
culinary competitions and will certainly be a winner on your table.
INGREDIENTS FOR STUFFING:
- 6 (4-bone) lamb racks
- 2 cups crawfish, cooked
- 1/4 cup onions, finely diced
- 1/4 cup green onions, finely diced
- 1 tsps garlic, diced
- 1 tbsp red bell pepper, diced
- 1/2 cup béchamel sauce
- 1/2cup seasoned Italian bread crumbs
- salt and cayenne pepper to taste
METHOD:
Have your butcher select 6 choice lamb racks and specially trim
each rack. In a 1-quart mixing bowl, combine all remaining ingredients,
blending well to ensure that all seasonings are evenly mixed. Season
to taste using salt and pepper. Stuffing should be moist but stiff
enough to stand on its own. Add more bread crumbs or béchamel
if necessary. Using a 6-inch paring knife, cut a 3/4-inch slit in
the center of the lamb loin. Be sure not to cut completely through
the meat. The pocket should be large enough to hold a generous portion
of the stuffing. Lightly season the inside of the pocket with salt
and pepper. Stuff each loin with an equal amount of the seafood
stuffing. Set aside.
INGREDIENTS For Cooking:
- 1/4 cup butter, melted
- 2 tbsps dried thyme
- 2 tbsps dried basil
- 1 tbsp dried tarragon
- 1 tbsp crushed rosemary
- 2 tbsps garlic, diced
- salt and cracked black pepper to tastee
- 1 cup dry red wine
- 3 cups demi-glace
METHOD:
Preheat oven to 400 degrees F. On a large baking pan with a 1-inch
lip, place stuffed lamb racks. Moisten with melted butter and season
generously with thyme, basil, tarragon, rosemary and garlic. Season
to taste using salt and cracked black pepper. Place the racks on
the baking pan, bone side up, and bake approximately 25 minutes
for medium rare. Remove from oven and deglaze the baking pan with
red wine, making sure to scrape bottom well. Pour these ingredients
into a 10-in saute pan and add demi-glaze. Bring to a boil and reduce
until slightly thickened. Using a sharp knife, slice lamb racks
into 4 chops each and top with a generous portion of demi-glace. |
