Rack of Lamb rolled and coated in Cocoa and Chilli with Hot Cross Bun Stuffing Balls

Current rating:
3 / 5
Your rating:
Suitable cuts:
Racks of lamb
Gas 4, 180°C, 350°F
4 people
Cooking Time:
50 minutes
  • 2 Lean racks of lamb
  • 15ml (1tbsp) Cocoa powder
  • 15ml (1tbsp) Soft dark brown sugar
  • 5ml (1tsp) Dried red chillies
  • Seasoning
  • Stuffing
  • 2 Hot cross buns or teacakes
  • 25g (1oz) Butter, melted
  • 25g (1oz) Marzipan
Preheat the oven.

Mix together on a plate the cocoa, sugar, chillies and seasoning. Add the lamb racks and thoroughly coat all over with the mixture. Place on a rack in a roasting pan and roast for about 30-40 minutes for medium cook.

Meanwhile make stuffing: Place hot cross buns into food processor and whiz until fine breadcrumbs. Add melted butter and combine into small balls (makes about 8-9 balls). Place on a baking sheet.

Take small pieces of the marzipan and roll in your hands to make thin strips for the stuffing crosses. Place over each ball to form a cross. Bake for about 10-15 minutes until balls are crispy and crosses browned.Allow the racks to rest for 5 minutes before cutting into cutlets.
Serving Suggestions:
Serve with seasonal spring vegetables, eg, baby turnips, purple sprouting, green beans, leeks and oven roasted herb potatoes and stuffing balls.