INGREDIENTS
2 lamb racks (recipe caters for 8 chops on each rack)
500gm baby spinach
1 bunch spring onions finely chopped
1 tablespoon cracked black pepper
2 tablespoons dried or fresh rosemary
​
METHOD ;
-
Place baby spinach, diced spring onions on the base of a greaseproof paper lined baking tray
-
Sit lamb racks on top of spinach and spring onion mix, cover with cracked black pepper and rosemary sprigs
-
Cover and bake in a low oven, 160 degrees for 40 minutes
-
Then uncover, place portions of the spinach mix over the top of the lamb racks and cook for a further 10 minutes. Check that your oven temperature is not too high for this as you do not want the racks to cook too quickly
​
SUGGESTIONS AND TIPS;
The key to this is to allow the lamb racks to cook slowly so they retain their moisture, the spinach supports with this and allows for the flavour of the lamb to infuse the spinach and spring onion mix.
​
You could also use fennel, leek or silverbeet as a base for the lamb racks.
​
​