Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Orange and date-stuffed Guard of Honour with a marmalade and orange liqueur glaze

Orange and date-stuffed Guard of Honour with a marmalade and orange liqueur glaze

Racks of lamb: A perfect summer centrepiece!

Difficulty:
Prep time: 15 minutes
Cook time: 50 minutes
Serves: 6
Orange and Date-stuffed Guard of Honour with a marmalade and orange liqueur glaze Image 1

Ingredients

  • 2 x 8-bones Racks of lamb
  • Salt and freshly milled black pepper
  • 2 tsp Ground cinnamon
  • 1 tbsp Rapeseed or olive oil
  • 3 tbsp Seville orange marmalade

For the orange and date stuffing:

  • 25g Dried dates, roughly chopped and soaked in
  • 5 tbsp Orange liqueur, overnight
  • 50g Fresh breadcrumbs
  • 3 tbsp Freshly chopped flat-leaf parsley
  • 1 Small orange, grated zest and juice

Method

  1. Preheat the oven to gas mark 4-5, 180-190'C.
  2. To prepare the stuffing: drain the dates, reserving the orange liqueur, and transfer to a small bowl. Add the remaining stuffing ingredients.
  3. Place the lamb on a chopping board, season and sprinkle with the cinnamon on both sides.
  4. Heat the oil in a non-stick frying pan, add the lamb skin side down, and cook for 1-2 minutes on each side until brown. Remove and place on a clean chopping board.
  5. Fill the cavity of each rack with the stuffing mixture and sandwich together to form an arch. Secure with butcher's string or elasticated meat bands - we are happy to supply these so please ask. 
  6. Transfer to a medium-sized roasting tin and cover with foil. Roast for 50 minutes (for medium).
  7. In a small bowl mix together 2 tbsp of the reserved orange liqueur and the marmalade.
  8. 10 minutes before the end of the cooking time, remove the foil and brush the racks with the marmalade glaze. Remove from the oven and set aside to rest for 5 minutes. 

 

Image and recipe courtesy of AHDB from Simplybeefandlamb.co.uk


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