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Crown Roast Racks with Wild Rice, Kale and Mushroom Filling

Crafted with precision, these New Zealand Spring Lamb® Racks are a visual and gastronomic delight. Roasted to a rosy medium doneness, they deliver tender, flavorful bites that harmonize beautifully with the earthy and savory filling of wild rice, mushrooms, and kale.

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)
Prep time
30 minutes
Cook time
1 hour

Instructions

  1. Preheat oven to 375ºF (190ºC)
  2. Place lamb racks, ribs side up on a work surface. Cut 1/2 of the way 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. Stand racks upright with rib side out, forming a circle. Using kitchen twine, tie end ribs of both racks together
  4. With a toothpick, pierce to attach the meat base together and tie with twine
  5. Rub the lamb with olive oil and generously season with salt and pepper. Place in a roasting pan
  6. Place aluminum foil around the edges of the rib bones to avoid burning. Roll some foil together to make a ball. Place foil in the centre of crown to ensure it keeps its shape
  7. Roast for approximately 25 minutes
  8. Remove aluminum foil from rib bones and continue to roast until lamb reaches an internal temperature of 140ºF (60ºC) at its thickest point for a rosy medium doneness, as measured by a meat thermometer
  9. Remove from oven, cover entire dish with aluminum foil and allow to rest for 20 minutes
  10. Remove aluminum foil ‘ball’ from centre of crown and place roast on serving platter. Fill with stuffing and remove twine, using extra stuffing as a side dish
  11. Wild Rice, Mushroom and Kale Filling
  12. In a large non-stick skillet, add 2 tbsp butter, onion, garlic, sage and oregano. Cook over medium heat until onion softens, approximately 10 minutes
  13. Add the mushrooms and continue to cook for 5 minutes
  14. Turn heat to medium-high, add kale and continue to sauté over medium heat until kale has wilted for approximately 5 minutes
  15. Add the rice and remaining butter and continue to sauté until heated through. Stir in grated cheese
  16. Generously fill lamb crown cavity with filling. Top with pine nuts
  17. Add additional cheese and parsley (optional)
  18. Remaining stuffing can be served as a side dish
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