Ingredients Jump to Instructions ↓

  1. The stuffing:

  2. 1/2 cup feta cheese

  3. 1/4 cup fine breadcrumbs

  4. 3 tablespoons capers

  5. 2 1/2 teaspoons fresh or dried oregano

  6. The lamb:

  7. 2 racks of lamb, heavy fat cap removed, Frenched

  8. Salt and pepper to taste

  9. 2 tablespoons unsalted butter

  10. 3 tablespoons olive oil, divided

  11. 6 Kalamata olives

  12. 5 small turnips, peeled, quartered, parboiled

  13. 3 minutes

  14. Pinch sugar

  15. Salt to taste

  16. 3/4 cup fine breadcrumbs

  17. 1 teaspoon fresh or dried oregano

  18. Grated peel of 1 lemon

  19. Olive oil

  20. The spinach:

  21. 1 teaspoon olive oil

  22. 1 teaspoon butter

  23. 3 bunches spinach, cleaned, stems removed

  24. 3 tablespoons chopped sun-dried tomatoes in oil

  25. Fresh oregano, for garnish

Instructions Jump to Ingredients ↑

  1. For the stuffing: In a small bowl combine feta cheese, bread crumbs, capers and oregano. Drizzle in just enough olive oil to bind mixture loosely; set aside.

  2. For the lamb: Preheat oven to 400 degrees F. On the ends of each rack, use a long thin, knife to make slits that meat at the center of the meat. Into each slit insert the handle of a wooden mixing spoon, again to the center of the racks, and move it around to create a tunnel through the meat approximately the width of a thumb. Push half of stuffing into each tunnel.

  3. Season lamb with salt and pepper to taste. In large heatproof shallow casserole or pan, melt butter and 2 tablespoons olive oil over medium-high heat. Cook the lamb, fat-side first, until both sides are well browned. Leave lamb, fat-side up, in the pan and remove from heat.

  4. In a small bowl, combine olives, turnips, remaining olive oil, the sugar and salt to taste. Arrange around lamb. Bake 15 minutes.

  5. While lamb is cooking, in small bowl combine breadcrumbs with oregano and enough olive oil to bind mixture loosely. After lamb has cooked 15 minutes, carefully spoon and pat breadcrumb mixture onto top (fatty side) of lamb. Bake 5 minute more for medium-rare. Remove pan from oven; tent with foil.

  6. For the spinach: In a large skillet melt olive oil and butter over medium heat. Add spinach and cook, tossing, until just wilted. Toss in sun-dried tomatoes.

  7. To serve: Slice rack into separate chops. In the center of each of 4 serving plates, mound some spinach and arrange 3 racks on top. Toss turnip and olive mixture with grated lemon peel and spoon around lamb and spinach. Garnish with fresh oregano.


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