|Rack of Lamb|
Photo by: Lord-Williams
1. hearth. 2. home. 3. method of roasting stuffed mutton or goat on a spit by running it through the backbone. This was a common practice in medieval family. [Anón/Grewe 1982:V:66:VIII:67-68; Gázquez. Cocina. 2002:161; and Lladonosa. Cocina. 1984:57]
HOW TO STUFF THE RACK OF A LAMB ADAPTED FROM GREWE’S EDITION OF SENT SOVÍ, V SE HABLA DEL RELLENO DE ESPALDA DE CARNERO, p 66
1 rack of lamb
6 oz bacon
1 lb ground lamb
½ c parsley leaves chopped
½ c mint leaves chopped
2 hard boiled eggs chopped
2 garlic cloves mashed
½ c seedless raisins
salt to taste
½ tsp pepper
1 tsp ground cloves
Fry bacon and crumble. Add this and the remaining ingredients to ground lamb to make a stuffing.
Wash rack of lamb and pat dry. Spread out aluminum foil. Place the lamb on this. Stuff the rib cage. Enclose the rack and stuffing in the aluminum foil.
Cook slowly for 1 hours. Open the aluminum foil and in a brown for 15-30 minutes.
 The original recipe instructs: “Boil the ground meat with the bacon and chopped parsley. Remove from water and mix with the remaining ingredients.”
 The original recipe reads: “insert the skewer through the back” and after stuffing “sew this up.”
GREWE’S EDITION OF SENT SOVÍ, V SE HABLA DEL RELLENO DE ESPALDA DE CARNERO, p 66