Name: Preserved lemon, rice and parsley-stuffed lamb racks
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: french
Ingredients: 150.00 gm cooked white long-grain rice; 50g feta, crumbled; 20.00 ml finely chopped preserved lemon rind; 40.00 ml finely chopped flat-leaf parsley; 40.00 ml toasted pine nuts; 2 lamb racks, French trimmed; 200g trussed cherry tomatoes; 18.20 gm olive oil; 20.00 ml balsamic vinegar; 100g baby rocket, to serve

Preserved lemon, rice and parsley-stuffed lamb racks

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Delicious stuffed lamb racks with preserved lemon, rice, and parsley.

Ingredients:

150.00 gm cooked white long-grain rice
50g feta, crumbled
20.00 ml finely chopped preserved lemon rind
40.00 ml finely chopped flat-leaf parsley
40.00 ml toasted pine nuts
2 lamb racks, French trimmed
200g trussed cherry tomatoes
18.20 gm olive oil
20.00 ml balsamic vinegar
100g baby rocket, to serve

Instructions:

Preheat your oven to 220°C. Mix together the rice, feta cheese, fresh lemon juice, parsley, and pine nuts in a bowl. Season the mixture with a pinch of salt and pepper to taste.
Divide the racks into portions with 3 bones each. Create a 4cm-deep cavity along each rack, near the bone. Fill each cavity with the rice mixture and tie securely with kitchen string.
In a roasting pan, position racks and place tomatoes around them. Drizzle with oil and vinegar, then season with salt and pepper. Roast for 20-25 minutes until done to your preference. Cover with foil and let rest for 7-10 minutes before serving.
Arrange the fresh rocket and juicy tomatoes on individual serving plates. Gently place the succulent lamb on top and generously drizzle with the flavorful pan juices. Serve promptly to enjoy it at its best.

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