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Serves 2
Preparation time
15 minutes
Cooking time
35 minutes
Ingredients:
1 rack lamb, french trim
6 sundried tomatoes
50g tasty cheese, small pieces
Sprigs of rosemary
4 thin slices pancetta ham
1½ (375ml) cups rich red wine sauce
or gravy
Preheat oven (Mode 9) to 250ºC.
Once this temperature is reached
turn oven to (Mode 2).
With knife or skewer make an
incision along the lamb fillet just
below the bone.
Make the incision wider by
stretching cavity with your fingers.
Finely chop rosemary and mix
with marinade oil of sundried
tomatoes, gently rub over the
outside of lamb rack and through the
cavity made in lamb.
Insert sundried tomatoes and cheese
into cavity, plug ends with
a sundried tomato to stop the
cheese from melting out during
cooking process.
Lay pancetta slices over meaty part
of lamb rack and place lamb into
preheated oven, middle shelf for
5 minutes.
Reduce heat to 160° C and cook for
a further 30 minutes.
Remove lamb from oven, allowing to
rest for at least 5 minutes. Cut the
meat between fingers and serve with
mashed potatoes, vegetables and
red wine sauce or gravy.
RACk OF LAMB
WITH CHEESE &
SEMI-dRIEd TOMATO
57


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