Spinach Stuffed Rack of Lamb

• 1 cup dried crumbly-style herb-seasoned stuffing
• 1/4 cup Land O Lakes Butter melted
• 1 (10-ounce) package frozen chopped spinach, thawed, drained
• 1 slice bacon, cut into 1/2-inch pieces
• 1 Land O Lakes Egg
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 feet heavy kitchen or butcher's string
• 1 tablespoon chopped fresh rosemary leaves*
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 2 (about 2 pounds each, 8 chops each) racks of lamb, French-cut (see TIP)

1. Heat oven to 450 degrees F.
2. Combine all stuffing ingredients in bowl, set aside.
3. Cut 3 (20-inch) lengths of string.
4. Place string, evenly spaced, into ungreased 13x9-inch baking pan.
5. Combine rosemary, vegetable oil and salt in bowl.
6. Rub over lamb.
7. Stand racks of lamb together over string in pan, with bottom and sides touching and ribs extending upward.
8. Fill roast cavity with stuffing.
9. Bring string up and through ribs; tie to secure roast.
10. Wrap bone tips with aluminum foil to prevent excess browning.
11. Bake 10 minutes.
12. Reduce oven temperature to 350 degrees F.
13. Bake 15-20 minutes per pound or until internal temperature of meat is 145 degrees F (rare), 160 degrees F (medium), or 170 degrees F (well done).
14. Check temperature at chop ends and center of roast.
15. Place onto serving platter; remove strings and aluminum foil.

stuffing, butter, bacon, egg, dry mustard, salt, pepper, rosemary, vegetable oil, salt, lamb

Taken from www.landolakes.com/recipe/3784/spinach-stuffed-rack-of-lamb (may not work)