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Lamb racks with warm potato & spinach salad
Lamb racks with warm potato & spinach salad
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 20.00 ml fresh thyme leaves
  • 8.00 gm brown sugar
  • 3 250g lamb forequarter racks (4 chops each rack)
  • Freshly ground black pepper
  • 12 (about 75g each) chat (small coliban) potatoes
  • 125g green beans, topped
  • 100g kalamata olives
  • 60g baby spinach leaves, washed, dried
Instructions:
  • Preheat your oven to 210°C. In a small screw-top jar, combine the oil, lemon juice, thyme, brown sugar, and garlic by shaking. Place the lamb racks in a roasting pan. Pour 2 tablespoons of the oil mixture over the lamb, coating them evenly. Season with pepper and roast in the preheated oven for 25 minutes (or to your preferred level of doneness). Transfer the lamb to a plate and cover with foil.
  • While the potatoes are simmering in a large saucepan of boiling water for 15 minutes or until tender, transfer them to a bowl using a slotted spoon. Then, cook the beans in boiling water for 2 minutes until bright green and tender crisp. Drain them. Cut the warm potatoes into 1cm-thick slices. Combine the potato slices, beans, olives, and spinach in a large bowl by gently tossing them together. Divide the mixture among serving plates and finish by drizzling with the remaining oil mixture.
  • Slice the lamb racks into cutlets and arrange them over the salad before serving.

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