Feta-Stuffed Rack of Lamb w/ Pumpkin-Seed Crust & Chipotle Sauce
Ingredients
Delicious served with cilantro-corn mashed potatoes.
16 garlic cloves, peeled, halved
4 teaspoons corn oil
1 cup shelled pumpkin seeds
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed, halved
1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup chopped brine-cured olives (such as Kalamata)
1/4 cup chopped fresh cilantro
1/4 cup Dijon mustard
Chipotle Sauce (see below)
Directions
Preheat oven to 425*F. Oil heavy large baking sheet. Toss garlic with 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6 minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic are golden brown, stirring once, about 5 minutes longer. Transfer to rack; cool. Maintain oven temperature.
Transfer garlic-pumpkin seed mixture to processor. Grind until coarse puree forms. Mix in remaining 2 teaspoons corn oil.
Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Combine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mixture, dividing equally.
Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb until meat thermometer inserted near center of lamb registers 135*F. for medium-rare, about 25 minutes. Let lamb rest 15 minutes. Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing remaining sauce separately. Serves 4.
Chipotle Sauce
1 tablespoon corn oil
3/4 cup coarsely chopped drained roasted red peppers from jar
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 garlic cloves, chopped
1 cup (or more) beef stock or canned beef broth
1/2 cup (or more) apple juice
3 tablespoons whipping cream
1/2 tablespoon coarsely chopped canned chipotle chilies
Heat 1 tablespoon corn oil in heavy medium saucepan over medium-high heat. Add roasted peppers, onion, celery, carrot and garlic and sauté until onions are translucent, about 10 minutes. Add 1 cup beef stock and 1/2 cup apple juice and simmer uncovered over medium heat 15 minutes. Add whipping cream and chipotle chilies and simmer 5 minutes longer. Transfer sauce to blender. Puree until smooth. Strain sauce. Season to taste with salt and pepper. Thin sauce with more stock and apple juice if necessary. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.) Makes about 1 3/4 cups.
Source: Bon Appétit
