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Rack of Lamb rolled and coated in Cocoa and Chilli with Hot Cross Bun Stuffing Balls
5 / 5
Racks of lamb
Gas 4, 180°C, 350°F
2 Lean racks of lamb
15ml (1tbsp) Cocoa powder
15ml (1tbsp) Soft dark brown sugar
5ml (1tsp) Dried red chillies
2 Hot cross buns or teacakes
25g (1oz) Butter, melted
25g (1oz) Marzipan
Preheat the oven.
Mix together on a plate the cocoa, sugar, chillies and seasoning. Add the lamb racks and thoroughly coat all over with the mixture. Place on a rack in a roasting pan and roast for about 30-40 minutes for medium cook.
Meanwhile make stuffing: Place hot cross buns into food processor and whiz until fine breadcrumbs. Add melted butter and combine into small balls (makes about 8-9 balls). Place on a baking sheet.
Take small pieces of the marzipan and roll in your hands to make thin strips for the stuffing crosses. Place over each ball to form a cross. Bake for about 10-15 minutes until balls are crispy and crosses browned.Allow the racks to rest for 5 minutes before cutting into cutlets.
Serve with seasonal spring vegetables, eg, baby turnips, purple sprouting, green beans, leeks and oven roasted herb potatoes and stuffing balls.
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