Fruit Stuffed Rack Of Lamb

Recipe Ingredients

4		Half-racks of lamb - (abt 1 lb ea)
2 tablespoons	30ml	Emeril's Original Essence - see * Note
1 tablespoon	15ml	Unsalted butter
1/4 cup	15g / 0.5oz	Finely-chopped yellow onions
2 tablespoons	30ml	Diced chopped celery
1 tablespoon	15ml	Minced shallots
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Minced garlic
1/4 cup	36g / 1.3oz	Finely-chopped dried apricots
1/4 cup	40g / 1.4oz	Golden raisins
1/4 cup	36g / 1.3oz	Finely-chopped prunes
1 cup	237ml	Port
1 tablespoon	15ml	Chopped fresh mint leaves
1/4 cup	59ml	Ground walnuts
1 cup	146g / 5.1oz	Plain bread crumbs
2 tablespoons	30ml	Extra-virgin olive oil
1/2 cup	118ml	Creole mustard
		= (or other whole-grain, spicy mustard)
		Sauce
2 teaspoons	10ml	Olive oil
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/4 cup	15g / 0.5oz	Finely-chopped onion
1/4 cup	59ml	Dry fruit stuffing
3/4 cup	177ml	Dry red wine
2 cups	474ml	Veal/lamb stock
1 tablespoon	15ml	Walnuts - ground very fine
1 tablespoon	15ml	Chopped sage
		Salt - to taste
		Freshly-cracked black pepper - to taste
3 tablespoons	45ml	Cold butter

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the fat on the meaty sides of each rack with 1 tablespoon of the Essence.

Heat the butter in a medium skillet over medium-high heat. Add the onions, celery, shallots, 1/4 teaspoon of the salt, and pepper, and cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the apricots, raisins, and prunes, and cook for 2 minutes. Add the Port and cook until almost all the liquid has evaporated, about 5 minutes.

Add the mint and walnuts, and stir well to combine. Remove from the heat and let cool for 10 minutes. (If desired, the stuffing may be made 1 day ahead and refrigerated, tightly wrapped.) Reserve 1/4 cup nut stuffing for sauce.

Preheat the oven to 400 degrees. With a thin, sharp knife, cut into the middle of the lamb loin going as deep as you can. Turn the lamb and cut into the center from the other end, to make the 2 ends meet as 1 long slit. Insert a long handled wooden spoon into the slit and push it through the hole on the other side. Gently work the spoon handle to enlarge the hole to 1/2- to 3/4-inch in diameter. With your fingers, work the fruit stuffing into the center of the meat, so that the hole is filled with about 1/4 cup of the stuffing. Repeat with the remaining racks and stuffing.

Heat a heavy skillet over medium high heat. Add one rack to the pan and sear until brown on all sides, about 7 minutes. Repeat with remaining racks. Combine the bread crumbs, olive oil, remaining tablespoon of Essence, and remaining 1/2 teaspoon of salt, in a shallow bowl. Rub each rack with 2 tablespoons of the mustard, then press on the seasoned breadcrumbs, coating the fat and both ends evenly. Place the lamb on a roasting pan meaty-side up, and cover the bones with aluminum foil to prevent them from burning as they cook. Roast the racks of lamb 20 to 25 minutes for medium-rare. While the racks are roasting, make the sauce.

For the Sauce: In a 1-quart saucepan set over a medium-high heat, add the olive oil. Add the shallots and garlic to the pan and sweat for 1 minute. Add the onions to the pan and sweat for 2 to 3 minutes. Add the dry fruit stuffing to the pan and sweat for 1 minute and deglaze with the red wine. Reduce the wine until nearly evaporated, and add the stock and the walnuts to the pan and reduce by 30 percent. Add the chopped sage to the sauce, and season with the salt and black pepper. Swirl the cold butter into the sauce off the heat, and serve immediately over the lamb. (Makes approximately 1 1/4 cups)

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B38) - from the - TV FOOD NETWORK

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