BATON ROUGE, LA (WAFB) -
Prep Time: 1 hour
Yields: 6 servings
Comment: By stuffing the loin of lamb with Louisiana seafood, we give this earthy flavored meat a new dimension. This dish has won gold medals in culinary competitions and will certainly be a winner on your table.
Ingredients for Stuffed Loin of Lamb:
6 (4-bone) loins of lamb, boned
2 cups cooked crawfish tails
¼ cup diced onion
¼ cup sliced green onions
1 tsp diced garlic
1 tbsp diced red bell pepper
½ cup béchamel sauce
½ cup seasoned Italian bread crumbs
salt and cayenne pepper to taste
Method for Stuffed Loin of Lamb:
Preheat oven to 375°F–400°F.
Have your butcher select 6 choice lamb racks, remove bones, and trim each.
In a 1-quart mixing bowl, combine crawfish tails and all remaining ingredients. Blend until mixed evenly. Stuffing should be moist, but stiff enough to stand on its own.
Using a 6-inch paring knife, cut a ¾-inch slit in center of each lamb loin. Do not cut completely through meat. Pocket should be large enough to hold a generous portion of stuffing.
Lightly season inside of pocket with salt and cayenne pepper. Stuff each loin with an equal amount of seafood stuffing. Set aside.
Ingredients for Cooking Lamb:
6 stuffed loins of lamb (see recipe above)
¼ cup melted butter
2 tbsps dried thyme
2 tbsps dried basil
1 tbsp dried tarragon
1 tbsp crushed rosemary
2 tbsps minced garlic
salt and cracked black pepper to taste
1 cup dry red wine
3 cups demi-glace
Method for Cooking Lamb:
Place stuffed loins of lamb on a large baking pan with a 1-inch lip. Moisten lamb with melted butter and season generously with thyme, basil, tarragon, rosemary, garlic, salt, and pepper. Bake approximately 25 minutes for medium-rare.
Remove from oven and deglaze baking pan with wine. Scrape bottom.
Pour ingredients into a 10-inch sauté pan over medium-high heat and add demi-glace. Bring to a boil and reduce until slightly thickened.
Using a sharp knife, cut each loin into ¾-inch slices and top with a generous portion of demi-glace sauce.