Rack of Lamb with Apricot Stuffing
To roast garlic, choose large bulbs and peel away only the outer papery skin if damaged. Carefully slice the bulbs through the middle and lay in the roasting tin along-side your meat for about 30minutes cooking - brush with meat juices or a little oil to prevent drying out, and sprinkle with a few sprigs of fresh thyme for extra flavour.
30 minutes _ standingCooking Time
What you'll need
- 2 Simon Howie 6-bone racks of lamb
- salt and freshly ground black pepper
- 25g (1oz) butter
- 1tbsp olive oil
- 1 small onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 100g (31/2oz) fresh white breadcrumbs
- 100g (31/2oz) ready to eat dried apricots, chopped
- 2tsp ground cumin
- 1tbsp freshly chopped rosemary or 1tsp dried
- 1 medium egg yolk
- 2tsp heather honey, softened
- 2tsp wholegrain mustard
Putting it all together
- Preheat the oven to 200 C (fan oven 180 C, 400 F, gas 6). Using a sharp knife, score the fat on the outside of the lamb in a criss-cross pattern. Season all over. Cover the bone tips with foil. Set aside.
- Heat the butter with the oil in a frying pan until bubbling and gently fry the onion and garlic for 5 minutes until just softened. Place the remaining ingredients, except the honey and mustard, in a bowl and stir in the onion and garlic mixture. Mix well to form a firm stuffing mixture – add a little water if necessary to bind the stuffing.
- Put the stuffing in the centre of a roasting tin in a pile about the length of the lamb racks. Arrange the lamb racks on top, fat side up, to cover the stuffing, and interlock the bone tips at the top. Tie the cutlets at both ends to hold in place.
- Mix the honey and mustard, and brush over the outside of the lamb. Cook in the oven for 50 minutes for pink lamb or longer, depending on your liking, and cover with foil if the lamb starts to brown too much. Leave to stand for 10 minutes.
- To serve, discard the foil and string and place on a warmed serving dish. Ideal accompanied with roasted garlic and thyme.