I had the hardest time understanding Jamie’s instructions for cutting the rack for stuffing: “Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached at the bottom”. “Put this mixture(the stuffing) between the lamb eye meat and the bones, then fold back up. Tie tightly in about 5 places”. I was following him in the beginning but I think it was the “fold back up” that made me think I didn’t understand. Fold what back up? After re-reading the recipes for the nth time, I finally understood. He meant that when you cut and insert the stuffing between the bones, the partially detached chops will fan out and you need to pull them back together and tie with string to hold them. http://www.jamieoliver.com/recipes/lamb-recipes/amazing-lamb-rack
There is another person who didn’t understand this and after I post, I will send them the link.
One thing you’ll want to do is to make the marinade first, rub it over the cut rack, then stuff. I didn’t do this and things got messy.
I had a little left over stuffing and filled a tomato with it.
I love roasting vegetables! It was only 70 degrees today, so having the oven on was no big deal. They’re so pretty!
Jamie Oliver’s Stuffed Rack of Lamb
1 8 bone rack of lamb, frenched
3 sprigs of fresh rosemary, chopped
4 garlic cloves, chopped
1/4 cup olive oil, plus 2 tbsp
6 ounces feta cheese, chopped
12 dried tomatoes, chopped
12 black olives, chopped
A small bunch of parsley, chopped
1 zucchini, sliced
1 eggplant, sliced
1 onion, quartered
2 red bell peppers, quartered
Cut the rack of lamb between each bone to one third of an inch from the bottom. Mix the rosemary and garlic together and put half in the 1/4 cup of olive oil and set aside. Put the other half of the garlic and rosemary in the remaining 2 tablespoons of olive oil. Rub the 2 tablespoons olive oil mixture on the cut rack.
Prepare the stuffing by mixing the cheese, tomatoes, parsley and olives together. Put the mixture between the meat and bones, then tie the roast with string to hold everything together. Refrigerate for 1 hour.
In the meantime, mix the vegetables with the reserved 1/4 of olive oil/rosemary/garlic and put into a baking pan. Preheat the oven to 400 degrees.
Place the rack of lamb on top of the vegetables and roast for 30 minutes. After 30 minutes, remove the rack from the oven and allow to rest. Return the vegetables to the oven for about 8 minutes. Slice the rack and serve with the vegetables.
Wine suggestion: Bourgogne Aligote