Crown Roast Racks with Wild Rice, Kale and Mushroom Filling

Method

Directions

1. 1
   Preheat oven to 375°F (190°C).
2. 2
   Place lamb racks ribs-side up on a work surface. Cut halfway through the base of the meaty part between the base bone on each rib (this allows the racks to fall open into a crown shape).
3. 3
   Stand racks upright with rib side out, forming a circle. Using kitchen twine, tie the end ribs of both racks together.
4. 4
   With a toothpick, pierce to attach the meat base together and tie with twine.
5. 5
   Rub the lamb with olive oil and generously season with salt and pepper. Place in a roasting pan.
6. 6
   Wrap aluminum foil around the edges of the rib bones to avoid burning. Roll some foil into a ball and place it in the centre of the crown to help it keep its shape.
7. 7
   Roast for approximately 25 minutes.
8. 8
   Remove the aluminum foil from the rib bones and continue to roast until lamb reaches an internal temperature of 140°F (60°C) at its thickest point for a rosy medium doneness.
9. 9
   Remove from oven, cover with aluminum foil, and let rest for 20 minutes.
10. 10
    While the lamb roasts, make the filling. In a large non-stick skillet, add 2 Tbsp butter, the onion, garlic, sage, and oregano. Cook over medium heat until the onion softens, about 10 minutes.
11. 11
    Add the mushrooms and continue to cook for 5 minutes.
12. 12
    Turn the heat to medium-high, add the kale, and sauté until wilted, about 5 minutes.
13. 13
    Add the rice and remaining butter and sauté until heated through. Stir in the grated cheese.
14. 14
    Remove the foil ball from the centre of the crown and place the roast on a serving platter. Generously fill the cavity with the rice mixture, top with pine nuts, and remove the twine. Serve any extra filling on the side.
15. 15
    Top with additional cheese and parsley if desired.