Crawfish Stuffed Rack of Lamb
PREP TIME: 1 hour

By stuffing the lamb rack with Louisiana seafood, we give this earthy flavored meat a new dimension. This dish has won gold medals in culinary competitions and will certainly be a winner on your table.


  • 6 (4-bone) lamb racks
  • 2 cups crawfish, cooked
  • 1/4 cup onions, finely diced
  • 1/4 cup green onions, finely diced
  • 1 tsps garlic, diced
  • 1 tbsp red bell pepper, diced
  • 1/2 cup béchamel sauce
  • 1/2cup seasoned Italian bread crumbs
  • salt and cayenne pepper to taste

Have your butcher select 6 choice lamb racks and specially trim each rack. In a 1-quart mixing bowl, combine all remaining ingredients, blending well to ensure that all seasonings are evenly mixed. Season to taste using salt and pepper. Stuffing should be moist but stiff enough to stand on its own. Add more bread crumbs or béchamel if necessary. Using a 6-inch paring knife, cut a 3/4-inch slit in the center of the lamb loin. Be sure not to cut completely through the meat. The pocket should be large enough to hold a generous portion of the stuffing. Lightly season the inside of the pocket with salt and pepper. Stuff each loin with an equal amount of the seafood stuffing. Set aside.


  • 1/4 cup butter, melted
  • 2 tbsps dried thyme
  • 2 tbsps dried basil
  • 1 tbsp dried tarragon
  • 1 tbsp crushed rosemary
  • 2 tbsps garlic, diced
  • salt and cracked black pepper to tastee
  • 1 cup dry red wine
  • 3 cups demi-glace

Preheat oven to 400 degrees F. On a large baking pan with a 1-inch lip, place stuffed lamb racks. Moisten with melted butter and season generously with thyme, basil, tarragon, rosemary and garlic. Season to taste using salt and cracked black pepper. Place the racks on the baking pan, bone side up, and bake approximately 25 minutes for medium rare. Remove from oven and deglaze the baking pan with red wine, making sure to scrape bottom well. Pour these ingredients into a 10-in saute pan and add demi-glaze. Bring to a boil and reduce until slightly thickened. Using a sharp knife, slice lamb racks into 4 chops each and top with a generous portion of demi-glace.

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