 Rack of Lamb with Orange Carrot Stuffing
Makes 8 servings
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Image © American Lamb Board
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Rack of Lamb with Orange Carrot Stuffing
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Ingredients
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2
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American lamb racks, 8 ribs each, French cut
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1/2
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cup chicken broth
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2
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carrots, shredded
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1
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zucchini, shredded
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1
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onion, chopped
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1
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rib celery, chopped
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3
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cups dried whole wheat or multigrain bread cubes
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1
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medium orange, peeled, seeded and chopped
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1/4
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cup chopped fresh parsley
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2
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teaspoons finely grated orange peel
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1/2
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teaspoon ground nutmeg
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1/2
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teaspoon dried sage leaves
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1/2
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teaspoon dried thyme leaves
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1/2
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teaspoon dried mint leaves
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2
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tablespoons orange juice concentrate
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Trim lamb racks well. In medium saucepan, heat chicken broth. Add carrots, zucchini, onion and celery; simmer, covered, about 10 minutes, stirring occasionally.
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Stir bread cubes, orange, parsley, orange peel and spices into vegetable mixture. If too dry, add extra broth. Don't overmix.
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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.
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Roast in preheated 375°F oven for 30 minutes or until internal temperature reaches 145° to 150°F. Turn oven off and let racks rest 5 minutes in oven.
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© American Lamb Board
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Nutrients per Serving
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(1/8 of total recipe)
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Calories
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213
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Calories from Fat
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38 %
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Total Fat
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9 g
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Saturated Fat
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3 g
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Cholesterol
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49 mg
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Carbohydrate
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17 g
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Fiber
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3 g
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Protein
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18 g
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Sodium
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230 mg
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Printed
from fbnr.com
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