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Mozzarella & Pine Nut Stuffed Rack of Lamb
Ingredients
- ¼ cup olive oil
- 1 x onion, finely chopped
- ½ cup fresh bread crumbs
- ½ cup grated mozzarella
- ¼ cup toasted pine nuts
- 2 tsp chopped sage
- 2 x 8 cutlet lamb racks
- 275g amoroso tomatoes
- 200g baby spinach leaves
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Directions
- Fry onion until soft.
- Throw a two or three slices of multi grain bread, onion, toasted pine nuts, mozzarella, sage and seasoning into a food processor and whiz until a nice consistency.
- Using a sharp knife, carefully cut fat away from the meat (not all the way) creating a flap. Stuff with bread mixture, fold fat back over and secure with toothpicks.
- Preheat oven 180*C. Heat 1 Tbsp oil in an oven proof fry pan on high. Cook lamb fat side down for 2/3 minutes, searing well. Turn racks and place in oven. Bake for 12/15 minutes for medium. Tranfer to a plate, cover and let rest for 10 mintues.
- Meanwhile throw tomatoes on a baking tray, drizzle with olive oil, season and bake until tomatoes are cooked and are starting to split.
- Cook spinach for 1/2 minutes in fry pan over med heat until wilted.
- Slice lamb and serve with tomatoes and spinach. Mmm yum! Enjoy!
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