• 1 cup chicken stock
• 2 carrots, peeled and shredded
• 1 zucchini, shredded
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 medium orange, peeled, seeded and chopped in small pieces, peel grated
• 3 cups dried whole wheat bread cubes
• 1/2 cup fresh parsley, chopped
• 1/4 tsp. ground nutmeg
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1 tsp. dried mint
• 2 racks of lamb, 8 ribs each, French cut, well trimmed
• kitchen string
• 2 Tbs. orange juice concentrate, thawed

Preheat oven to 375°F. Bring chicken stock to a boil in a nonreactive saucepan. Stir in next 4 ingredients. Cover, reduce heat to medium and simmer about 10 minutes, stirring occasionally. Remove from heat and stir in orange peel, orange chunks and next 6 ingredients. Toss to mix well. If too dry, add extra stock. Do not overmix. On broiler pan grid, press 2 racks together so bones interlock at top. Tie if necessary. Fill center with stuffing. Brush each rack with orange juice concentrate. Roast 30 minutes per 1 lb., or until a meat thermometer registers 150°F. Turn oven off and let racks rest 5 minutes in oven.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 144, fat 4.2g, 26% calories from fat, cholesterol 22mg, protein 9.8g, carbohydrates 17.5g, fiber 2.3g, sugar 6.4g, sodium 223mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.2, Bread: 0.6, Lean meat: 1.0, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Cabernet Sauvignon.