Spinach Stuffed Rack of Lamb Recipe | Land O’Lakes

Ingredients

• Stuffing
• 1 cup dried crumbly-style herb-seasoned stuffing
• 1/4 cup Land O Lakes® Butter melted
• 1 (10-ounce) package frozen chopped spinach, thawed, drained
• 1 slice bacon, cut into 1/2-inch pieces
• 1 large Land O Lakes® Egg
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 feet heavy kitchen or butcher's string
• Lamb
• 1 tablespoon chopped fresh rosemary leaves *
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 2 (about 2 pounds each, 8 chops each) racks of lamb, French-cut (see TIP)