Rack of Lamb with Lemon, Herb & Pine Nut Stuffing - Carême Pastry

Ingredients

• 1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted
• 50g butter, chopped
• 1 small brown onion, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely grated lemon rind
• 2 cups coarse sourdough breadcrumbs (see note)
• 2 tablespoons lemon juice
• ¼ cup chopped fresh chives
• ¼ cup pine nuts, lightly toasted
• 75g feta cheese, crumbled
• ¼ cup grated parmesan cheese
• 2 x 8-cutlet French-trimmed racks of lamb
• 1 teaspoon smoked paprika
• Preheat oven to 200°C (180°C fan-forced).
• NOTE: You will need about half a loaf of day old crusty sourdough bread for the breadcrumbs. Process in batches to make coarse breadcrumbs.