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2 Racks of lamb, French cut, 8 bones each
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8 tbsp pesto
Filling:
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4 oz’s Feta cheese
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16 Calamata olives, chopped
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2 tsp garlic, chopped
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2 tsp rosemary, ground or crushed
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2 tsp black pepper, fresh (to taste)
Marinade:
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2 tsp garlic, chopped
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2 tsp rosemary, ground or crushed
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1 cup extra virgin olive oil
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Trim excess fat and silver skin off. Take a long, thin knife (I use my filet
knife) to go through the lamb lengthwise.
Then push the handle of a wooden spoon through the tract you just made
to widen it to finger size.
Make a filling with 4 oz's feta cheese, 16 chopped calamata olives, 2 tsp
chopped garlic, 2 tsp rosemary, ground or crushed up, and fresh ground pepper
to taste. Mix the filling, then stuff
the lamb (I cut it into 4 bone sections at this time for ease of serving and
stuffing).
Marinade the lamb for at least a couple of hours in olive oil, salt and
pepper to taste, 2 tsp chopped garlic, and 2 tsp crushed rosemary.
Preheat the cooker or oven to 450.
Take the lamb out of the marinade and liberally coat the top of the meat with
pesto. Place the lamb on a cooling
rack, bone side down for ease of handling.
Put in the preheated cooker or oven.
If using an oven, place a pan underneath to catch the drippings. Turn the temp down to 400 and cook for 25
minutes (med rare).
Sides: jasmine rice with lentils and
thyme, fresh Vienna
sourdough bread, and fresh, thick tomato slices that had been marinated in
extra virgin olive oil and mint.
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