Lammerygg med bakt løk
Added by Astrid Nygaard
A classic from Eyvind Hellstrøm, one of Norway's most celebrated chefs. The stuffed onions can be prepared ahead and baked while the lamb rests, making this surprisingly manageable for a dinner party. Try swapping the ratatouille filling for a mushroom duxelles in autumn.
Servings
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Ingredients
2lamb racksloin cut
4salad onionmedium sized
4 tbspratatouille
4 tbspbreadcrumbsfrom white bread
fresh herbsthyme, rosemary, or cilantro
Instructions
1
Peel the onions and boil in salted water until tender and cooked through. Cool in ice water.
2
Hollow out each onion with a knife cut near the root, leaving the two outermost layers as a shell. Chop the cooked onion flesh and mix with the ratatouille (or a bolognese ragù as an alternative).
3
Fill the onions with the mixture, sprinkle with breadcrumbs and a drizzle of olive oil, and bake at 180°C (350°F) for 20–30 minutes until lightly golden on top.
4
Finely chop the herbs and rub the lamb racks with the herbs, salt, and pepper.
5
Heat olive oil in a cast-iron pan. Sear the racks for about 10 minutes on the fat side and 5 minutes on the bone side until crisp and golden.
6
Sprinkle with extra fresh chopped herbs and a drizzle of olive oil. Rest the meat for 10 minutes before slicing between each bone.
7
Arrange the lamb slices alongside the baked onions straight from the oven.
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