Ingredients:
1 8 bone rack of lamb, frenched
3 sprigs of fresh rosemary, chopped
4 garlic cloves, chopped
1/4 cup olive oil, plus 2 tbsp
6 ounces feta cheese, chopped
12 dried tomatoes, chopped
12 black olives, chopped
A small bunch of parsley, chopped
1 zucchini, sliced
1 eggplant, sliced
1 onion, quartered
2 red bell peppers, quartered
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Preparation:
Cut the rack of lamb between each bone to one third of an inch from the bottom. Mix the rosemary and garlic together and put half in the 1/4 cup of olive oil and set aside. Put the other half of the garlic and rosemary in the remaining 2 tablespoons of olive oil. Rub the 2 tablespoons olive oil mixture on the cut rack.
Prepare the stuffing by mixing the cheese, tomatoes, parsley and olives together. Put the mixture between the meat and bones, then tie the roast with string to hold everything together. Refrigerate for 1 hour.
In the meantime, mix the vegetables with the reserved 1/4 of olive oil/rosemary/garlic and put into a baking pan. Preheat the oven to 400 degrees.
Place the rack of lamb on top of the vegetables and roast for 30 minutes. After 30 minutes, remove the rack from the oven and allow to rest. Return the vegetables to the oven for about 8 minutes. Slice the rack and serve with the vegetables.
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