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Cajun Stuffed Rack of Lamb
By stuffing the lamb rack with Louisiana
seafoods, 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.
| Categories: |
Seafood>Lamb>Entrees |
| Yield: |
60 Portions |
| Ingredients |
Method |
For Stuffing:
60 (4-bone) lamb racks
60 lb crawfish tails
2 ½ cups finely diced onions
2 ½ cups finely diced green onions
10 Tbl diced garlic
10 Tbl diced red bell pepper
5 cups Bechamel sauce
5 cups seasoned Italian bread crumbs
salt and cayenne pepper |
Have your butcher select sixty choice lamb
racks and special trim each rack.
In a 10-quart mixing bowl, combine all of
the remaining ingredients, blending well
to ensure that all seasonings are evenly
mixed. Season to taste using salt and pepper.
Stuffing should be moist but stiff enough
to stand on its own. Add more bread crumbs
or Bechamel if necessary.
Using a 6-inch paring knife, cut a
3/4-inch
slit in the center of the lamb loin.
Be sure
not to cut completely through the meat.
The
pocket should be large enough to hold
a generous
portion of the stuffing. Lightly season
the
inside of the pocket with salt and
pepper.
Stuff each loin with an equal amount
of the
seafood stuffing. Set aside.
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For Cooking:
2 ½ cups melted butter
20 Tbls dried thyme
20 Tbls dried basil
10 Tbl dried tarragon
10 Tbl crushed rosemary
20 Tbls diced garlic
salt and cracked black pepper
10 cups dried red wine
7 ½ quarts demi-glace
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For Service:
Preheat oven to 400 degrees F. On a large
baking pan with a 1-inch lip, place stuffed
lamb racks. Moisten with melted butter and
season generously with thyme, basil, tarragon,
rosemary and garlic. Season to taste using
salt and cracked black pepper.
Place the racks on the baking pan, bone side
up, and bake approximately 25 minutes for
medium rare. Remove from oven and deglaze
the baking pan with red wine, making sure
to scrape bottom well. Pour these ingredients
into a saute pan and add demi-glace. Bring
to a boil and reduce until slightly thickened.
Using a sharp knife, slice lamb racks
into
four chops each and top with a generous
portion
of demi-glace.
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