Spinach and Prosciutto Stuffed Lamb

This is one of my favorites; the prosciutto and spinach melt into velvet flavors enhancing your spring lamb. Have your butcher cut your lamb rack with 4 bones on each rack and “French the bones” if possible. Frenching the bones is when each individual bone is stripped of meat and fat down to the main meat. The cleaned rib bone should extend about 3 inches from the meat.


4 individual pieces of 4 bone rack of lamb
4 slices of prosciutto
16oz fresh spinach sautéed in butter with garlic salt and pepper just until wilted
4 2 inch wide pieces of roasted red peppers
4 slices of Fontina cheese

cutting lamb Lamb1 whole

With a very thin knife, carefully slice along the bone a pocket in the meat. Try not to go all the way through the meat, just a pocket with a 1-2 inch opening. Slip a flattened piece of prosciutto inside the pocket, then the sautéed spinach on top. Place the cheese on top of that then the roasted pepper. Press the contents of the pocket firmly. Heat a skillet with a small amount of olive oil then sear the lamb on all sides seasoning with salt and pepper. Cover the bones with foil and roast lamb in oven on 400º’ for 25-30 minutes. Temperatures for doneness are: 125°-Rare, 130°- Medium-Rare, 140º-Medium, and 155º-Medium-Well. Remove from oven and let the meat rest for 15 to 20 minutes. Slice between the bones and serve with the cut side up, top with a drizzle of aged balsamic vinegar.

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