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1
Season the rack of lamb with salt and pepper.
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2
Heat the butter in a medium skillet over medium-high heat.
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3
Add the onions, celery, thyme, rosemary, sage, parsley, 1/4 teaspoon of salt, and pepper and cook, stirring, for 1 minute.
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4
Add the garlic and cook for 30 seconds.
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5
Add the apricots, raisins and prunes and cook for 2 minutes.
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6
Add the Port wine and cook until almost all the liquid has evaporated, about 5 minutes.
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7
Add the mint and walnuts and stir well to combine.
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8
Remove from the heat and allow to cool for 10 minutes.
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9
Reserve 1/4 cup of stuffing for the sauce.
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10
Preheat oven to 400 degrees.
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11
With a thin, sharp knife, cut into the middle of the lamb loin going as deep as you can.
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12
Turn the lamb and cut into the center from the other end, to make the 2 ends meet as 1 long slit.
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13
Insert the handle of a long handled wooden spoon into the slit and push it through the hole on the the other side.
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14
Gently work the spoon handle to enlarge the hole to 1/2 to 3/4 inch in diameter.
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15
With your fingers, work the fruit stuffing into the center of the meat, so that the hole is filled with about 1/4 cup of the stuffing.
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16
Heat a heavy skillet over medium-high heat.
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17
Add the rack to the pan and sear until brown on all sides, about 7 minutes.
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18
Combine the bread crumbs or crush cornflakes (I use crushed cornflakes), olive oil and remaining 1/2 teaspoon salt in a shallow bowl.
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19
Rub the fat side and the ends of the rack of lamb with the mustard, and then press on the bread crumbs or crushed cornflake mixture, coating the fat side and both ends evenly.
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20
Place the lamb in a roasting pan, fat or crusty side up, with aluminum foil covering the bones to prevent them from burning as they cook.
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21
Roast the lamb 20 to 25 minutes for medium-rare.
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22
While the lamb is roasting, make the sauce.
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23
In a 1 quart saucepot set over medium-high heat, add the olive oil.
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24
Add the onions and garlic to the pot and allow to sweat for 3 minutes.
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25
Add the reserved dry fruit stuffing and allow it to sweat for 1 minute.
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26
Deglaze with wine.
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27
Reduce the wine until nearly evaporated, and then add the stock and walnuts and reduce by 30 percent.
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28
Add the chopped sage and season with salt and pepper.
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29
Remove from heat and quickly swirl the cold butter into the sauce, and serve immediately over the lamb.
