Crawfish-Stuffed Rack of Lamb

Crawfish-Stuffed Rack of Lamb
Crawfish-Stuffed Rack of Lamb

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.

Stirrin' It Up: Crawfish-Stuffed Loin of Lamb (April 16, 2019)

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.

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