Mozzarella & Pine Nut stuffed Lamb Rack

Name: Mozzarella & Pine Nut stuffed Lamb Rack
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup Olive oil; 1 large brown onion, finely chopped; 1/2 cup Fresh bread crumb; 1/2 cup Grated mozzarella; 1/4 cup Toasted pine nuts; 2 tsp Chopped sage; 2 8 cutlet lamb racks; 300 grams Amoroso tomatoes; 200 grams Baby spinach leaves

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

ChrisO505 @cook_2774571

Ettalong, Australia

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

Saved

Ingredients

30 mins

4 servings

1/4 cupOlive oil
1 largebrown onion, finely chopped
1/2 cupFresh bread crumb
1/2 cupGrated mozzarella
1/4 cupToasted pine nuts
2 tspChopped sage
28 cutlet lamb racks
300 gramsAmoroso tomatoes
200 gramsBaby spinach leaves

Saved

Steps

30 mins

1

Fry onion until soft.
2

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.
3

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.
4

Preheat oven 180*C.
5

Heat 1 Tbsp oil in an oven proof fry pan on high. Cook lamb fat side down for 2/3 minutes, searing well.
6

Turn racks and place in oven. Bake for 12/15 minutes for medium.
7

Tranfer to a plate, cover and let rest for 10 mintues.
8

Meanwhile throw tomatoes on a baking tray, drizzle with olive oil, season and bake until tomatoes are cooked and are starting to split.
9

Cook spinach for 1/2 minutes in fry pan over med heat until wilted.
10

Slice lamb and serve with tomatoes and spinach. Mmm yum! Enjoy!