Saturday, February 19, 2011

Stuffed Lamb

This Recipe comes from a book in my personal collection called "Over the Open Fire" by Pamela Alford with Johnny Nix.  This cookbook is for cooking over an open fire, usualy with cast iron however they also list how the recipes would be done in a kitchen and I always add notes to recipes I provide.

"Stuffed Rack of Lamb"

Notes: use cookware similarly sized and scaled to the amount of meat you are working with.  Also, any other cut of meat that you could stuff works as well, adjust cooking times and temperatures appropriately.  shoulder roasts, legs work well, as do chops: just cut from the side for stuffing.

Serving Size: 8
14" deep Cast Iron Dutch Oven
10" Skillet

Stuffed Rack
1 rack of lamb
3 garlic cloves, minced
3 tbs fresh parsley
3 tbs olive oil
1/4 cup onion, minced
3 tbsp butter

Basting Sauce
1/2 cup brown sugar
1 tsp dry mustard
1/4 cup deli mustard
1/2 cup ketchup
4 tsp lemon juice
1 tbs water
1/4 tsp garlic, minced
1/2 tsp ginger, ground
1 tbs soy sauce

With a knife sharpener from a knife block, poke a large hole all the way through the rack of lamb.  combine garlic, parsley, olive oil, butter and onion to make a paste.  stuff the paste into the hole in the lamb, as much as possible!    Stand rack bones up on a meat trivet and bake at 400' for 20 minutes.  mix the basting ingredients and bring to a boil.  reduce the oven ehat to 350' and baste every 20 minutes.  Total roasting time is approximately 1 hour 20 minutes, depending on the size of the rack.

Notes: For cuts like roasts or legs, I would monitor for doneness starting at about 40 minutes.  For chops, 20-30 minutes.  It may be a good idea, for chops especially, to consider marinating in the basting sauce after cutting for the stuffing but prior to stuffing and roasting.

Happy Eating!

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