Crown Roast Racks with Wild Rice, Kale and Mushroom Filling

Name: Crown Roast Racks with Wild Rice, Kale and Mushroom Filling
Ingredients: 2 New Zealand Spring Lamb® Frenched Racks, fresh or frozen, thawed in refrigerator overnight if frozen; 1 tbsp olive oil; Salt and freshly ground black pepper; Kitchen twine; Aluminum foil; 2-6 toothpicks; Wild Rice, Mushroom and Kale Filling; 3 tbsp butter; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbsp fresh sage, finely chopped; 1 tbsp fresh oregano, finely chopped; 8 medium cremini mushrooms, chopped; 2 cups wild rice, cooked and chilled; 1 cup basmati rice, cooked and chilled; 10 large kale leaves (stalks removed and thinly sliced); ¼ cup Romano cheese, grated; 2 tbsp pine nuts, toasted; 3 tbsp Romano cheese, grated or slivered (optional); 2 tbsp fresh parsley, finely chopped (optional)

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Ingredients

2 New Zealand Spring Lamb® Frenched Racks, fresh or frozen, thawed in refrigerator overnight if frozen
1 tbsp olive oil
Salt and freshly ground black pepper
Kitchen twine
Aluminum foil
2-6 toothpicks
Wild Rice, Mushroom and Kale Filling
3 tbsp butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh sage, finely chopped
1 tbsp fresh oregano, finely chopped
8 medium cremini mushrooms, chopped
2 cups wild rice, cooked and chilled
1 cup basmati rice, cooked and chilled
10 large kale leaves (stalks removed and thinly sliced)
¼ cup Romano cheese, grated
2 tbsp pine nuts, toasted
3 tbsp Romano cheese, grated or slivered (optional)
2 tbsp fresh parsley, finely chopped (optional)