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GOODNESS
Chipotle: These are dried and smoked versions of jalapeno peppers, and add a wonderful flavor to Mexican or South American dishes. Or barbecues, for that matter. They can have a wide range of heat, so be careful and taste as you go. It's easy to add more chipotle -- it's hard to take them out.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
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Recipe

Feta-Stuffed Rack of Lamb with Pumpkin-Seed Crust and Chipotle Sauce

serves
prep time: 10
cook time: 51

ingredients

  • 16 garlic cloves, peeled, halved
  • 4 teaspoons corn oil
  • 1 cup shelled pumpkin seeds
  • 2 1.25- to 1 1/2 pounds racks of lamb, trimmed, halved
  • 1/2 cup crumbled feta cheese (about 1/3 cup)
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 1/2 cup chopped brine-cured olives (such as Kalamata)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup Dijon mustard
  • Chipotle Sauce

directions

Preheat oven to 425 degrees. Oil heavy large baking sheet. Toss garlic with 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6 minutes. Add pumpkin seeds, toss to coat. Roast until seeds and garlic are golden brown, stirring once, about 5 minutes longer. Transfer to rack, cool. Maintain oven temperature.

Transfer garlic-pumpkin seed mixture to processor. Grind until coarse puree forms. Mix in remaining 2 teaspoons corn oil.

Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 0.75 inch-diameter hole. Combine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mixture, dividing equally.

Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb, press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb until meat thermometer inserted near center of lamb registers 135 degrees. for medium-rare, about 25 minutes. Let lamb rest 15 minutes. Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing re-maining sauce separately.