Lamb Rack ‘en Crépinette’ Recipe
wild oregano sausage stuffed rack, tokyo turnips, castelvetrano olives, french beans, fregola, herb pesto
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Ingredients
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Lamb Rack
Vegetables
Fregola
Herb Pesto
Method
Preparation of Lamb
- 1
Stuffing the Lamb Rack
Preheat the oven to 180°C (350°F). In a bowl, mix the wild oregano sausage with finely chopped pork fat, salt, and black pepper. Carefully make an incision in the lamb rack and stuff it with the sausage mixture. Wrap the lamb rack in crépinette (caul fat) and secure with kitchen twine.
- 2
Searing the Lamb
Heat a skillet over medium-high heat. Sear the stuffed lamb rack on all sides until golden brown. Transfer to a baking dish and roast in the preheated oven for about 25-30 minutes or until the desired doneness.
Cooking the Vegetables
- 3
Preparing the Turnips and Beans
While the lamb is roasting, wash and trim the Tokyo turnips. Blanch the French beans in boiling water for 3-4 minutes until tender-crisp, then remove and plunge into ice water.
- 4
Cooking Fregola
- 5
Cooking the Fregola
In a saucepan, bring the chicken stock to a boil. Add the fregola and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain and set aside.
Herb Pesto
- 6
Making the Pesto
In a food processor, combine basil, parsley, pine nuts, Parmesan cheese, and lemon juice. Blend while slowly adding olive oil until smooth. Season with salt and pepper to taste.
Plating
- 7
Serving the Dish
Once the lamb is done, let it rest for 5 minutes before slicing. Serve the lamb slices on a bed of fregola, alongside the sautéed vegetables, and drizzle with herb pesto.
