We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Cinnamon honey lamb racks with spinach
0 Likes
Prep Time:
10 minutes
10 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
55 minutes
55 minutes
Roasted lamb rack with spices and honey glaze.
Ingredients:
- 4 x 250g (about 4 cutlets each) lamb racks, trimmed
- 1 lemon, rind finely grated
- 14.40 gm honey
- 0.63 gm ground cinnamon
- Freshly ground pepper
- 4 large sebago potatoes, peeled, chopped
- 60ml milk
- 18.20 gm extra virgin olive oil
- 1 garlic clove, finely grated
- 150g baby spinach leaves
Instructions:
- Preheat the oven to 180°C. Encase the lamb racks, sprinkle lemon rind, drizzle honey, and season generously with cinnamon and pepper. Roast for 45 minutes or until desired doneness.
- Cook the potato in boiling water until tender, then mash it with the milk.
- Spoon the mashed potatoes onto plates. Mix olive oil and garlic, then drizzle over the potatoes. Serve with roasted lamb rack and sautéed spinach.
Similar Recipes
- 90min
Moroccan lamb stew with roast sumac potatoes
Savory lamb with honey and cinnamon, served with crispy sumac potatoes.
- 170min
Miso and honey braised lamb and barley
Succulent lamb casserole with Japanese miso, sake, and rice wine vinegar infusion, cooked in one pot.
- 50min
Lamb, cinnamon and date filo pies with honey pistachio dressing
Sweeten your gourmet pie filling with the exotic flair of dates, a staple in Middle Eastern cuisine.
- 110min
Honeyed lamb and pumpkin casserole
- 255min
Lamb and green olive tagine recipe
Make ahead and freeze our savory Lamb and green olive tagine for easy weeknight dinners.