Racks of Lamb Filled with Persian Fetta®, Pistachio Nuts & Fresh Dates
Ingredients:
- 800g pumpkin, peeled, seeded
- 2 tbsps olive oil
- 2 tbsps orange juice
- 180g South Cape Persian Fetta®, drained (drained fetta gives you 100g cheese)
- ¼ cup pistachio kernels, roughly chopped
- 5 dates, stone removed, finely chopped
- ¼ cup mint leaves, roughly chopped
- 4 x 4-cutlet racks of lamb
- 1 tbsp Moroccan seasoning
- 1¼ cups couscous
Method:
Preheat oven to 200°C. Cut pumpkin into 5cm pieces. Combine oil and orange juice in a jug. Drizzle over pumpkin. Toss until combined. Put in an ovenproof dish. Bake for 25-30 minutes or until golden and cooked through. Combine South Cape Persian Fetta®, pistachios, dates and mint leaves in a bowl. Using a small sharp knife, cut a pocket into racks of lamb against the rack bones. Spoon fetta mixture into rack pockets. Tie kitchen string between cutlets to secure filling. Put prepared racks in an ovenproof dish. Spray racks with olive oil and rub Moroccan seasoning into skin of meat. Bake for 20-25 minutes for medium-rare or until cooked to your liking. Serve rack of lamb with wedges of pumpkin and couscous. To cook couscous: Put couscous in a heatproof bowl. Pour over 1¹⁄³ cups of boiling water. Cover and stand for 5 minutes. Serve.
Serves 4.
*Above recipe brought to you by Better Homes & Gardens.
