Name: Spinach-stuffed lamb racks with sticky oranges
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 1
Ingredients: 2 lamb racks (6 cutlets on each rack), French trimmed; 60g baby spinach leaves, finely chopped; 2 rindless short-cut bacon rashers, finely chopped; 40.00 ml pine nuts, finely chopped; 2 tsp finely grated orange rind; 1 French shallot, peeled, finely chopped; 36.40 gm olive oil; 50g butter; 2-3 small oranges, cut crossways into 1.5cm-thick slices; Olive oil spray; Pinch of salt; 55g (1/4 cup, firmly packed) dark brown sugar; Steamed snow peas, to serve

Spinach-stuffed lamb racks with sticky oranges

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Prep Time:
45 minutes

Cook Time:
40 minutes

Total Time:
85 minutes

Orange-infused roast lamb stuffed with bacon, greens, and nuts.

Ingredients:

2 lamb racks (6 cutlets on each rack), French trimmed
60g baby spinach leaves, finely chopped
2 rindless short-cut bacon rashers, finely chopped
40.00 ml pine nuts, finely chopped
2 tsp finely grated orange rind
1 French shallot, peeled, finely chopped
50g butter
2-3 small oranges, cut crossways into 1.5cm-thick slices
Olive oil spray
Pinch of salt
55g (1/4 cup, firmly packed) dark brown sugar
Steamed snow peas, to serve

Instructions:

Preheat the oven to 180°C. Carefully create a pocket by running a sharp knife along the back of each lamb rack, separating the meat from the bone. In a bowl, mix spinach, bacon, pine nuts, orange rind, and shallot, then season. Fill each pocket with the mixture and tie with kitchen string. Finally, season the lamb.
In a roasting pan over medium-high heat, sear the lamb for 2 minutes on each side until beautifully browned. Roast for 25 minutes for medium doneness or until it reaches your preferred level of doneness. Then, transfer the lamb to a plate and keep it warm.
In a roasting pan, melt the butter over medium heat until it starts to foam. Add the lamb, turning frequently, for 2-3 minutes until coated and the butter begins to brown. Loosely cover with foil and let it rest for 10 minutes.
Preheat the grill to medium-high. Arrange the orange on a non-stick baking tray, then spray with oil, sprinkle with salt and half the sugar. Grill for 3-4 minutes until sugar dissolves and orange caramelizes. Flip, sprinkle with remaining sugar, and grill for another 3-4 minutes until sticky and golden.
Place the lamb on a serving platter and generously spoon over the flavorful juices from the roasting pan. Accompany with the sticky oranges and snow peas for a delightful presentation.

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