• sandrabrandalise


COOKBOOK: What’s Cooking

You will need a piping bag for this one!

What a great idea! Pipe a stuffing into this rack of lamb and serve a top end meal to your family or guests!

Cooking time will vary depending on how you like your lamb cooked. My family loves to eat dead meat, I don’t. I found that it was easier to cut the rack into individual cutlets after I browned them. I then popped them in the oven with stuffing face up, baked for approx 30mins . The stuffing did not leak out. It was incredibly delicious!

What a fantastic way to make a simple dish into a five star restaurant serving!

Hope you enjoy


Serves 6

115g of uncooked white chicken meat

A handful of basil

2 gloves of garlic

2-3 tablespoons of cream

2 tablespoons of butter

2 racks of lamb, trimmed (each rack could have 6 cutlets)

salt & pepper

1 tablespoon of olive oil

Tomato sauce

Parsley Thyme

Preheat the oven 200C

In a processor or chopper combine chicken, basil, garlic. Add the butter and cream and process until smooth. Add salt and pepper.

In the centre of the rack with a knife make as slit and take it as far as you can into the rack. Repeat the same on other side of rack.

Attach a large nozzle to your piping bag. Add the chicken & basil mixture. Pipe the mixture into each of the slits of the rack.

Heat olive oil in frying pan and brown each of the racks on both sides.

You have an option to cut them into individual cutlets, or into two cutlets or as a whole and bake.

Individual cutlets , bake for approx 30mins

Whole rack, bake for approx 40mins

Remove from oven and let it rest for 5-10mins.

Take tomato sauce and mix with some chopped parsley and thyme. Spread the sauce on a plate and top with the cutlets. It's now ready to serve.

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