For the racks.
Trim any excess fat off of the Lamb
Marinade lamb in lemon juice, oil, garlic and chopped rosemary for at least
trim the fat from the lamb and, with the end of
utter ingredients till smooth. Refrigerate for 30 min to firm slightly
eat to medium-low. Cook for 15 minutes.
Give the
mooth; season to taste. Place lamb racks in large, oiled baking
refer to slow roast my lamb and turn the heat up
sharp knife butterfly the lamb legs so they open out
Preheat the oven to 400\u00b0F.
Remove string and roll out lamb loin. Remove fillet from center and coarsely chop.
For the stuffing, place chopped fillet, garlic, rosemary, lemon peel and bacon in a food processor. Process until combined. Season to taste. Spoon filling along center of lamb. Roll up and tie with kitchen string. Place lamb on a wire rack in a baking pan.
Roast for 25-30 mins, until cooked to desired doneness.
Cover with foil and let rest for 10 mins. Serve sliced with roast vegetables.
eat to low; simmer, uncovered, for about 2 mins until the
ver high heat. Season the lamb and brown on both sides
For Pot Roast:
In a large heavy
enough Port to cover for at least 2 hours
eep pocket along top of lamb rack. Stuff with feta mixture. Truss
LL EXCESS fat from the lamb.
(leave SOME fat on
large frying pan. Cook lamb, turning, for 5 mins, or until
n hour before roasting, remove lamb from refrigerator.
Trim excess
Rinse rack of lamb under cold water and
he oven to 400\u00b0F. For the gremolata, combine parsley, lemon
Season to taste. Brush the lamb racks with water and place