Name: Pesto lamb with lentil & spinach salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 lamb racks (8 cutlets on each rack), excess fat trimmed; 125g (1/2 cup) basil pesto (see notes); Salt & freshly ground black pepper; 70g baby spinach leaves; 1 x 400g can brown lentils, rinsed, drained; 2 ripe tomatoes, coarsely chopped; 36.40 gm extra virgin olive oil; 42.00 gm fresh lemon juice; 11.80 gm Dijon mustard

Pesto lamb with lentil & spinach salad

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Elevate lamb racks with basil pesto coating, served on zesty lentil salad.

Ingredients:

2 lamb racks (8 cutlets on each rack), excess fat trimmed
125g (1/2 cup) basil pesto (see notes)
Salt & freshly ground black pepper
70g baby spinach leaves
1 x 400g can brown lentils, rinsed, drained
2 ripe tomatoes, coarsely chopped
36.40 gm extra virgin olive oil
42.00 gm fresh lemon juice
11.80 gm Dijon mustard

Instructions:

Preheat your oven to 200C. Arrange the lamb racks in a baking tray, securing them together. Smother the lamb with flavorful pesto and sprinkle with salt and pepper. Roast in the oven for 25 minutes for a perfect medium or your preferred doneness.
In a large bowl, mix spinach, lentils, and tomato. In a small jug, whisk together oil, lemon juice, and mustard until thoroughly combined. Season with salt and pepper to taste.
Plate the salad, drizzle with dressing, then cut the lamb racks into quarters and arrange on plates. Serve immediately.

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