Herb Stuffed Rack Of Lamb
2 racks of American Lamb (1 ˝ to 2 ˝ lbs. EACH)
2 medium Onions, finely chopped
1 1/3 cups chopped Celery
2 tsp. Oregano Leaves
1/4 cup Butter
1/2 cup finely chopped Parsley
1/4 cup chopped fresh Mint
1/2 tsp. Salt
1/4 tsp. Pepper
4 cups toasted Whole Wheat bread cubes
1/2 cup Lemon-Lime soda or 1/2 cup Orange Juice
Prepare Stuffing
  1. In a saucepan, melt the butter and sauté the Onion, Celery and Oregano for 10 to 12 min., or until tender.
  2. Combine the onion mixture with the Parsley, Mint, Salt, Pepper, and Bread cubes.
  3. Stir in the Lemon-Lime soda (or orange juice).
  4. Set aside.
Prepare Ribs
  1. Preheat oven to 375 deg.
  2. Cut 2/3 of the way down between each Rib to hold the stuffing.
  3. Place 1/4 cup of Stuffing in each cut, cover with foil.

Roast Lamb
  1. Place Lamb, stuffing side up, on rack in a shallow roasting pan.
  2. Roast the lamb, basting often with pan juices, for 28 to 30 minutes per pound (1 ˝ to 3 hours), or until a meat thermometer registers 150 degrees (Medium Rare).
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