Juicy lamb cutlets on the bone

Votes: 2

Time: 3 hours 20 minutes
Complexity: easily
Servings: 2

Rack of lamb is the most elegant of all meat dishes. It's perfect for special occasions and can be as elaborate or as simple as you like, depending on your preferences and mood. In this recipe, the bone-in loin is first marinated in traditional Mediterranean spices, then stuffed with feta, olives, sun-dried tomatoes, and fragrant herbs, and baked in the oven. Of course, lamb is so flavorful and delicious on its own that you could simply rub it with salt, pepper, and olive oil and roast it, but this pleasant surprise in the meat makes the dish even more exquisite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

1 bone-in lamb loin (about 8 bones)
Half a lemon
1/4 cup olive oil
2 cloves of garlic, chopped
1 tbsp chopped fresh rosemary leaves + sprigs for serving
0.5 tsp salt
0.5 tsp freshly ground black pepper

Filling

0.5 cup crumbled feta
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup pitted Kalamata olives, coarsely chopped
2 tbsp. l. chopped parsley
0.5 tsp freshly ground black pepper
Mix all ingredients

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lamb, lemon zest, rosemary, feta cheese, Kalamata olives, sun-dried tomatoes

Cooking the dish according to the recipe:

Marinade:

Finely grate the lemon zest, being careful not to grab the bitter white pith. Save the lemon juice for cocktails or add a little to the marinade if you like a citrusy flavor. Combine all the marinade ingredients.
Lamb:

Cut the pork loin in half crosswise, leaving four bones in each piece. Insert a long, thin knife into one end of the meat and push it in until the tip emerges from the other end. Then remove the knife and insert the handle of a wooden spoon into the same hole, widening the opening for stuffing. Using your fingers, press half the filling into the pork loin, ensuring it is evenly distributed. Repeat with the other half.

Place the lamb in a zip-lock bag, pour the marinade over it, and rub it in lightly. Let it marinate for at least 1 hour, but preferably 4 hours.
Preheat oven to 425°F (220°C). Roast the lamb for 25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the loin registers 130°F (57°C). Let the lamb rest for 10 minutes (this will allow the lamb to continue cooking and the juices to redistribute evenly).
Cut into individual bone-in patties. Fan them out on a plate, garnish with a sprig of rosemary, and serve.