Name: Feta and lemon-stuffed lamb racks with smashed peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 180g Greek feta; 40.00 ml finely chopped fresh mint; 20.00 ml finely grated lemon rind; 2 lamb racks (8 cutlets on each rack), French trimmed; 2 x 240g pkts cherry truss tomatoes; 18.20 gm olive oil; 650g frozen peas; 40g butter

Feta and lemon-stuffed lamb racks with smashed peas

0 Likes

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Elevate your home cooking with this chic, restaurant-quality recipe.

Ingredients:

180g Greek feta
40.00 ml finely chopped fresh mint
20.00 ml finely grated lemon rind
2 lamb racks (8 cutlets on each rack), French trimmed
2 x 240g pkts cherry truss tomatoes
650g frozen peas
40g butter

Instructions:

First, preheat your oven to 220°C. Then, place the feta in a medium bowl and use a fork to mash it until almost smooth. Add the mint and lemon rind to the bowl and stir until well combined.
Make a 3cm deep cut down the length of each lamb rack, near the bone. Fill each cut with the feta mixture, then tie the racks at 2cm intervals with white kitchen string. Place the lamb racks and tomatoes in a roasting pan, drizzle with oil, and season with salt and pepper. Bake for 25-30 minutes until cooked to your preference.
While the peas are cooking in boiling water for 3-4 minutes until tender, drain them and transfer to a food processor. Add the butter and blend until nearly smooth. Season with salt and pepper to taste.
Arrange the succulent lamb racks and juicy tomatoes elegantly on a platter. Pair with the flavorful smashed peas for a delightful presentation.

We use cookies

Similar Recipes

Preserved lemon, rice and parsley-stuffed lamb racks

Feta and capsicum lamb with garlic silver beet

Lamb and feta roll

Greek Stuffed Chicken Breasts

Feta Cheese and Bacon Stuffed Breasts