Rack of Alberta Lamb stuffed with Mushrooms, Roasted Red Pepper and Goat Cheese

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Ingredients:

2 racks of Alberta Lamb, frenched

1 cup sautéed brown mushrooms, coarsely chopped

1 roasted red pepper, coarsely chopped

½ cup chevre goat cheese

1 Tbsp chopped shallot

1 cup white breadcrumbs

Olive oil

Salt & pepper to taste

Method:

1. Mix together all the stuffing ingredients.
2. Insert a thin knife into each end of the lamb rack and open out a little with fingers. Pipe stuffing into each end with a piping bag.
3. eason the racks with salt & pepper and olive oil.
4. Grill meat-side down on high heat for 2 to 3 minutes.
5. Finish on the cool side of the grill for 10-15 minutes until medium rare.

Recipe courtesy of Chef Darren Nixon