How to Prepare This Showstopping Stuffed Leg of Lamb

by | Mar 28, 2024 | Recipes

Introducing the Woolies delectable Stuffed Lamb Rack, a perfect centrepiece for your Easter Lunch feast that seamlessly combines elegance and ease in preparation. This mouthwatering recipe not only elevates the long weekend spirit but also ensures a memorable dining experience for your loved ones.

The succulent lamb racks are expertly prepared with delightful stuffing, infusing each bite with a symphony of flavours that will leave your taste buds dancing. The ease of preparation makes this dish an ideal choice for the busy Easter weekend, allowing you to spend more time with your family and less time in the kitchen.

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Now, let’s talk about why this Stuffed Lamb Rack is not just a feast for the senses but also a nutritious addition to your Easter Lunch table. Lamb is an excellent source of high-quality protein, essential for muscle development and repair. Additionally, it provides essential vitamins and minerals, such as vitamin B12, zinc, and iron, contributing to overall well-being. The stuffing, carefully crafted with wholesome ingredients, adds layers of texture and taste while maintaining a nutritional balance. This recipe brings together the richness of lamb and the goodness of nutritious stuffing, creating a harmonious blend that not only satisfies your holiday cravings but also nourishes your body.

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Serve up a plateful of joy this Easter Lunch with this Stuffed Lamb Rack– a culinary masterpiece that promises both indulgence and nutritional value.

Lamb Rack With Mustard Grain Stuffing

Serves 4 to 6 Preparation: 15 minutes Cooking: 45 minutes
Prep Time15 minutes
Active Time45 minutes
Course: Main Course
Keyword: lamb
Author: Bianca Strydom, Romy Wilson and Shavan Rahim


For the stuffing:

  • 3 T olive oil
  • 1 shallot chopped
  • 4 garlic cloves crushed
  • 150 g breadcrumbs toasted
  • 1 x 250 g Woolworths 7 Grain Medley
  • Salt to taste
  • 2 T Dijon mustard


  • To make the stuffing, heat the oil in a pan and cook the shallots and garlic until translucent. Add the breadcrumbs and cook until slightly caramelised. Add the 7 grain medley and heat through. Remove from the heat and season well. Stir the mustard through the stuffing.
  • Season the lamb rack and sear on the fat side over medium heat until golden brown. Once seared, make a 2–3 cm incision into the meat against the bone, stuff and truss.
  • Finish in the oven at 180°C for 15–25 minutes depending on the size of the rack. Slice and serve with creamy polenta or pitas and tzatziki.


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