Feta Stuffed Rack Of Lamb With Pumpkin Seed Crust Recipe
Servings: 4
Ingredients
- 16 x garlic cloves peeled, halved
- 4 tsp corn oil
- 1 c. shelled pumpkin seeds
- 2 x lamb racks - (1 1/4 to 1 1/2 lbs ea) trimmed, halved
- 1/2 c. crumbled feta cheese - (abt 3 ounce)
- 1/2 c. minced liquid removed oil-packed sun-dry tomatoes
- 1/2 c. minced brine-cured olives (such as Kalamata)
- 1/4 c. minced fresh cilantro
- 1/4 c. Dijon mustard Chipotle Sauce (see recipe)
Directions
- Preheat oven to 425 degrees. Oil heavy large baking sheet. Toss garlic with 2 tsp. corn oil in small bowl. Transfer to baking sheet. Roast 6 min. Add in pumpkin seeds; toss to coat. Roast till seeds and garlic are golden, stirring once, about 5 min longer. Transfer to rack; cold. Maintain oven temperature.
- Transfer garlic-pumpkin seed mix to processor. Grind till coarse puree forms. Fold in remaining 2 tsp. corn oil.
- Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Combine feta, sun-dry tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mix, dividing equally.
- Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb till meat thermometer inserted near center of lamb registers 135 degrees for medium-rare, about 25 min. Let lamb rest 15 min.
- Spoon 1/3 c. Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing remaining sauce separately.
- This recipe yields 4 servings.
- Comments: At the restaurant, the lamb is served with cilantro-corn mashed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 431 | |
| Calories from Fat 326 | 76% |
| Total Fat 36.38g | 45% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.01g | |
| Cholesterol 17mg | 6% |
| Sodium 222mg | 9% |
| Potassium 505mg | 14% |
| Total Carbs 12.6g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.61g | 1% |
| Protein 20.28g | 32% |
