Rack of lamb with herb and rice stuffing with a balsamic and soy reduction

This "show-off” dish is perfect to serve at a dinner party.

• Serves: 4
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 45 minutes

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Ingredients

• 15 ml (1 tbsp) olive oil
• 30 ml (2 tbsp) finely diced shallots
• 30 ml (2 tbsp) finely chopped rosemary leaves
• 30 ml (2 tbsp) finely chopped flat-leaf parsley
• 30 ml (2 tbsp) finely chopped thyme leaves
• 30 ml (2 tbsp) finely chopped pistachio nuts
• 3/4 cup cooked Spekko Long Grain Parboiled Rice
• 125 ml (½ cup) biltong powder
• 50 g feta cheese, crumbled
• 2 racks of lamb French trimmed
• 200 g cherry tomatoes
• 15 ml (1 tbsp) olive oil
• 15 ml (1 tbsp) balsamic vinegar
• 100 g rocket
• salt and pepper

For balsamic and sweet Indonesian soy sauce reduction

• 250 ml (1 cup) balsamic vinegar
• 60 ml (2 tbsp) sweet Indonesian soy sauce
• 15 ml (1 tbsp) brown sugar

Method

1. Preheat the oven to 220°C.
2. Heat olive oil in a pan and sauté onion with herbs and pistachios nuts. Add the cooked rice, stir until well mixed and heated through. Stir in the biltong powder and feta cheese. Season with salt and pepper.
3. Cut racks into portions: 2 – 3 bones on each. Cut a 4 cm-deep cavity along each rack, close to the bone. Press rice mixture into each cut. Secure with kitchen string.
4. Place racks in a roasting pan. Arrange tomatoes around the racks. Drizzle with oil and vinegar; season with salt and pepper. Roast for 20 – 25 minutes for medium or until cooked to your liking. Remove from oven and cover with foil. Set aside for 7-10 minutes to rest.
5. For the balsamic sauce add balsamic, soy sauce and sugar in a saucepan and reduce by 1/2 over medium heat.
6. Place rocket and tomatoes on serving plates. Top with lamb and drizzle with pan juices.