Pastry-Wrapped Rack of Lamb with Lemon, Herb and Pine Nut Stuffing

Pastry-Wrapped Rack of Lamb with Lemon, Herb and Pine Nut Stuffing

Serves: 8
Prep/Cook Time: 65mins, plus cooling
Skill Level: Intermediate

Our version of the classic Beef Wellington uses two lamb racks perched on a bed of stuffing with lemon, herbs, pine nuts and feta. The lamb is wrapped in a blanket of golden spelt puff pastry making this the perfect centrepiece for Christmas lunch.

INGREDIENTS

  • 375g Carême Spelt Butter Puff Pastry, defrosted
  • 50g butter, chopped
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely grated lemon rind
  • 2 cups coarse sourdough breadcrumbs (see note)
  • 2 tablespoons lemon juice
  • ¼ cup chopped fresh chives
  • ¼ cup pine nuts, lightly toasted
  • 75g feta cheese, crumbled
  • ¼ cup grated parmesan cheese
  • 2 x 8-cutlet French-trimmed racks of lamb
  • 1 teaspoon smoked paprika

Careme Pastry Spelt Butter Puff Pastry 375gm

METHOD

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Melt the butter in a medium frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until softened. Add the garlic, thyme and lemon rind and cook, stirring, for 1 minute. Add the breadcrumbs and lemon juice and stir until stuffing clings together (add a little more juice if necessary). Season with salt and pepper. Transfer to a bowl. Cool for 10 minutes. Stir in the chives, pine nuts, feta and parmesan.
  3. Trim all visible fat from racks of lamb. Sprinkle with paprika, season with salt and pepper. Heat a large, lightly oiled, frying pan over high heat. Cook racks for 2-3 minutes each side or until browned all over. Cool.
  4. Unroll the pastry and lay it horizontally in front of you on a sheet of baking paper. Spoon the stuffing vertically down centre of pastry, making the mound about 5cm wide and as long as the lamb racks. Place a lamb rack (meat side facing outwards) either side of the stuffing, gently pushing into the stuffing and interlocking the bones. Trim pastry either side at each end of racks.
  5. Lift the lamb, still on the baking paper, onto a large oven tray. Brush the pastry lightly with beaten egg and lift up to wrap the racks, folding over the ends at the bones. Brush all over with egg. Bake for 30-35 minutes or until pastry is puffed and golden. Stand for 5 minutes before serving on a platter.

NOTE: You will need about half a loaf of day old crusty sourdough bread for the breadcrumbs. Process in batches to make coarse breadcrumbs.