At our house, holiday family gatherings are small and non-traditional so finding the perfect menu can be a chore. We’re always looking for easy meals that won’t produce weeks worth of leftovers. Masala Rack of Lamb with Stuffing & Wildrice is a great choice for the holiday, topped off with the right amount of spice and ease.

Serves 2

Cooking Time: 1hr

Ingredients:

300gr Rack of Lamb

2.5 tbsp of Rajah’s Garam Masala (spice mix)

1 fresh sprig rosemary

1 1/2 cups of Croutons

Olive Oil

1 cup Vegetable or Chicken broth

1 cup Black wildrice

25gr Pinenuts

1 clove Garlic

Masala Rack of Lamb:

1.     Pour olive oil onto plate. Add a pinch of salt & pepper.

2.     Take lamb and place on plate with oil, rubbing oil on all sides covering lamb completely.

3.     Sprinkle Masala spice on to a plate.

4.     Cover complete rack of lamb in masala spice.

5.     Place into a ziplock and refridgerate overnight.

6.     Pre-heat oven to 300 degrees.

7.     Place lamb onto broiler and put into oven for at 225degrees for 30-35mins until tips are brown.

8.     Remove from oven onto cutting board.

9.     Slice and serve.

Stuffing:

1.     Place croutons in a bowl

2.     Slowly mix in warm broth until croutons soft

3.     Add roasted pine nuts & garlic

4.     Bake for 15 mins or until golden brown

5.     Serve.

Black Wild Rice:

1.     Boil rice in vegetable broth with sprrig of rosmary

2.     Serve.

VINI VERGANI recommends: Bolgheri DOC 2006,

Producer: Michele Satta, Castagneto Carducci,

30% Cabernet Sauvignon, 30% Sangiovese, 20% Merlot, 10% Syrah, 10% Teroldego

Degustation notes: Deep red color. Intense beginning of dark berries, with hints of leather and tobacco. Absolute charmer on the palate. Sweet fruit, smooth tannin and exciting temper.

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