Cranberry Stuffed Rack of Lamb

This recipe is tried and true.  Its been cooked for hundreds of demonstrations and we often cook it at home as well. It is reliable and impressive and so fast to cook that its a great go to recipe when you need a lovely meal in a hurry.
In general we allow half a rack per person so this recipe will serve 8, however the stuffing will last a week or more in the fridge

METHOD:

1. For the stuffing blitz all ingredients in food processor to a rough paste.
2. Add more Pomegranate Molasses and process until it forms a ball.
3. Preheat oven with roasting dish inside 200 C on Fan Grill with medium humidity if your oven has steam capability.
   If you do not have a Fan Grill+ Steam option choose Fan Bake+ Steam, or Fan Forced + Steam.
4. Place the roasting dish  or oven tray  so the bottom is approximately half way down the oven  to heat up with the oven.
5. Create a tunnel in the centre meat of the rack by poking a knife in each  and using your fingers to create the tunnel.
   (It is much easier to do this if you cut the rack in half with approximately 4 cutlets per half.)
6. Stuff the tunnel with the seasoning .
7. Rub the meaty area of the rack with olive oil and sprinkle with more Moroccan Seasoning and rub into the meat.
8. Place racks meat side up in hot oven tray and cook for approximately 16- 18 minutes for Medium Rare. 19- 20 minutes for medium to well done.
9. If your lamb racks have the fat cap still on increase the cooking time by 2 minutes longer.
10. Rest Rack and slice into cutlets for serving.