Lamp Dish Recipe: Rack of Lamb with Orange Carrot Stuffing

Rack of Lamb with Orange Carrot Stuffing

Ingredients:

• 2 American lamb racks, 8 ribs each, French cut
• 1/2 cup chicken broth
• 2 carrots, shredded
• 1 zucchini, shredded
• 1 onion, chopped
• 1 rib celery, chopped
• 3 cups dried whole wheat or multigrain bread cubes
• 1 medium orange, peeled, seeded and chopped
• 1/4 cup chopped fresh parsley
• 2 teaspoons finely grated orange peel
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried sage leaves
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried mint leaves
• 2 tablespoons orange juice concentrate

Cooking Procedures:

1. Trim lamb racks well.
2. In medium saucepan, heat chicken broth. Add carrots, zucchini, onion and celery; simmer, covered, about 10 minutes, stirring occasionally.
3. Stir bread cubes, orange, parsley, orange peel and spices into vegetable mixture. If too dry, add extra broth. Don't over mix.
4. On broiler pan grid, press 2 lamb racks together so bones interlock at top and stuffing is in center. Tie if necessary. Brush each rack with orange juice concentrate.
5. Roast in preheated 375°F (190°C) oven for 30 minutes or until internal temperature reaches 145° to 150°F (65°C). Turn oven off and let racks rest 5 minutes in oven.

Makes 8 servings.