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Rack of Lamb Stuffed with Feta and Mint
Serves: 4 - 6
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Ingredients
- 2-3 racks of New Zealand lamb
- 350g (¾ lb) feta cheese, cut into strips
- ½-1 large bunch fresh mint, washed and trimmed
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) each of fresh thyme, oregano, bay leaves
- 1 head of garlic, cloves separated and left unpeeled
- 700g (1½lb) fresh beetroot with green tops, washed
- 1 lemon
- salt and freshly ground black pepper
- ½ loaf of good white bread, crust removed (it may be stale)
- 1 head of garlic, cloves peeled
- salt and freshly ground black pepper
- 90ml (6 tbsp) olive oil
- 60ml (4 tbsp) red wine vinegar
For the Skordalia (garlic sauce):
Hints & Tips
Roasted garlic cloves, beetroot salad and skordalia (garlic sauce). Alternatively, serve racks whole surrounded by garnishes.
Instructions
1. To prepare the lamb, make a slit lengthwise through the back of the racks. Push a piece of feta generously coated either side with mint leaves, into each rack’s opening. Tie firmly with string to hold the stuffing in. Alternatively, make a slit lengthwise through the eye or centre of each rack of lamb and push through the feta and mint stuffing.
2. To roast the garlic, coat cloves with a drizzle of olive oil and place in a baking dish. Bake in the oven at 150C/300F/Gas Mark 2 for 40 minutes. Set aside and keep warm.
3. Boil the beetroot in a large saucepan of water for 30 minutes, or until tender. Allow to cool peel and slice. Meanwhile, boil the beetroot greens in a little salted water for about 10 minutes or until tender. Refresh under cold water. Prepare a salad with the beetroot slices and greens, drizzled with olive oil and juice of 1 lemon.
4. To make the skordalia (garlic sauce), soak the bread in a bowl of water for 15 minutes, and then squeeze out excess moisture. Combine bread, garlic, olive oil, vinegar, salt and pepper in a food processor, and blend until smooth. Refrigerate until ready to use.
5. Preheat the oven to 200C/400F/Gas Mark 6. Heat a large frying pan until very hot. Add a little olive oil and quickly brown the racks in the pan to seal in the juices. Place the racks in a baking dish, and bake in the oven for approx 15-20 minutes. Set aside for 10 minutes to rest, then carve into individual portions.