Baltimore Sun photo by Amy Davis
February 22, 2006
If you have a good butcher, this dish from Baltimore International College chef instructor Greg Hare is not very difficult to prepare. It would be perfect to serve for holidays and other special occasions.
(serves 6 to 10)
1 hotel rack of lamb, 6 to 10 pounds, in two sections, or one frenched 4-pound crown rack with about 16 ribs (chine bone removed in either case)
2 tablespoons olive oil
salt and pepper to taste
4 tablespoons butter
1 cup chopped celery
1 cup chopped onion
1 tablespoon garlic
1 loaf of bread, cubed and toasted, or 12-ounce box croutons
2 cups chopped black olives
1 cup raisins
2 tablespoons mixture of fresh mint, rosemary and sage (or 1 tablespoon dried)
2 cups marsala wine
Form the hotel rack into a crown, holding ends together with kitchen needles and butcher's twine. Place crown rack on a jellyroll pan that has been lightly coated with cooking spray. Rub crown with olive oil inside and out and sprinkle with salt and pepper. Preheat oven to 375 degrees.
To make stuffing, heat a saute pan over medium heat and add butter. Add celery, onion and garlic and cook until soft. In a bowl, combine bread cubes with olives, raisins, herbs and wine. Add vegetable mixture. Season with salt and pepper to taste.
Pack stuffing into the center of the crown rack, using it to fill out and shape the crown. Cover bones with strips of foil. Insert an oven-safe meat thermometer into lamb (not stuffing); set the thermometer for 130 degrees to 135 degrees.
Cook lamb to medium-rare or medium doneness, about 20 to 30 minutes or when thermometer reaches desired temperature. Let rest 10 to 15 minutes before carving. Pull off foil coverings, and cover bones with paper frills if desired.
Cut off string and pull out needles. Carve ribs between the bones. Spoon stuffing on the side.
Per serving (based on 10 servings): 452 calories, 28 grams protein, 19 grams fat, 7 grams saturated fat, 41 grams carbohydrate, 3 grams fiber, 85 milligrams cholesterol, 611 milligrams sodium