Rack of Lamb with Meyer Lemon, Parsley and Oregano Stuffing

Rack of Lamb with Meyer Lemon, Parsley and Oregano Stuffing

Rack of Lamb with Meyer Lemon, Parsley and Oregano Stuffing

Yield: Serves 6-8


3 each 8-bone racks of lamb, well trimmed (about 1 ½ lb. each)
Kosher salt
6 Tbsp. Italian Parsley, minced
3 Tbsp. fresh oregano leaves, minced
3 Tbsp. fresh mint leaves, minced
1 Tbsp. Meyer lemon zest (grated from about 3 lemons)
½ cup prosciutto, chopped (from about 6 slices)
½ cup panko breadcrumbs
2 cloves garlic, finely minced
2 Tbsp. olive oil
Freshly ground black pepper
Olive oil for drizzling



Season the lamb with salt, wrap in plastic and leave at room temperature for an hour or two or refrigerate overnight. Bring to room temperature before roasting.

Oven Temperature: 540-570 degrees

Unwrap the lamb and pat dry with paper towels.

Using a thin boning knife, make an incision through the meaty center of each rack, beginning from one end and then the other until you have an opening that runs lengthwise through the rack.

Mix the remaining ingredients in a small bowl with your fingertips to help separate the prosciutto pieces and ensure that the seasonings are evenly distributed.

Carefully poke this stuffing mixture into the lamb, pushing from both ends toward the center. The round handle of a wooden spoon can be useful here.

Flame Height: 5

Heat 3 iron sizzle skillets in the center of the oven for 5 minutes.

Drizzle the lamb with a little olive oil and place meaty side down on the skillets with the bones pointing away from the flame.

Roast in front of the flame for about 3 minutes. Turn over so the meat side is up and roast another 2 minutes or until seared well on both sides.

Flame Height: 3

Bring pans to the center of the oven and roast for about 5-7 more minutes or until the center is about 125 degrees F. when tested with a thermometer.

Let rest 10 minutes, loosely tented with foil before slicing.


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