Feta-Stuffed Lamb Racks with Pumpkin Quinoa Salad. Give lamb racks a tasty update with creamy feta cheese and fragrant spices. A great dish for entertaining!
800g butternut pumpkin, peeled, seeded, cut into 2cm pieces
1 tbsp olive oil
2 lamb racks, French trimmed
80g marinated feta
1 tbsp cumin seeds
1 tbsp coriander seeds
200g truss cherry tomatoes
1 onion, finely chopped
1 garlic clove, crushed
2 cups quinoa, rinsed, drained
3 cups chicken stock
2 tbsp pumpkin seeds, toasted
1 cup mint leaves
Preheat oven to 220°C. Line an oven tray with baking paper. Place pumpkin on the tray and drizzle with 2 teaspoons of oil.
Bake, turning occasionally, for 20 minutes or until golden brown and tender. Remove from heat.
Cut lamb rack into portions, 3 bones on each rack. Cut a 3cm-deep cavity along each rack, close to the bone. Press feta into each cut. Secure with kitchen string.
Place cumin and coriander seeds in a mortar. Gently pound with a pestle until coarsely crushed. Season well with salt and freshly ground black pepper. Sprinkle crushed spice mixture over each rack, gently pressing to secure mixture.
Place racks in a large roasting pan. Arrange tomatoes around the lamb. Roast for 20-25 minutes for medium or until cooked to your liking.
Remove from oven and cover with foil. Set aside for 10 minutes to rest.
Meanwhile, heat remaining oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add quinoa and chicken stock. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until liquid is absorbed and quinoa is tender.
Add pumpkin, pumpkin seeds and mint to quinoa, toss to combine.
Serve with lamb racks and tomatoes.