Mushroom and leek-stuffed spiced rack of lamb recipe
A perfectly spiced rack of lamb, stuffed with mushrooms, hazelnuts, and leeks, roasted to perfection and complemented by charred onion petals for an exquisite meal.
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Cooking tools:
- Butcher's twine
- Cast iron skillet
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Skillet
- Wooden spoon
Ingredients
- For the stu ffed rack of lamb:
- 200 g baby leeks, washed and sliced
- 400 g brown mushrooms, diced
- 60 g butter
- 100 g anchovies, chopped
- 120 g Woolworths herb stuffing
- 50 g hazelnuts, chopped
- 1 x 850 g Woolworths free-range spiced rack of lamb, French-trimmed
- 30 g sage, deep-fried
- sea salt
- freshly ground black pepper
- 4 white onions, peeled and halved
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